Traditional German White Asparagus with Boiled Potatoes and Ham Recipe

Cook potatoes

1. In the medium pot place the potatoes and bring water to boil. Put 1 tablespoon of salt and cook the potatoes over low heat for 15-20 minutes or until done.

Prepare Sauce hollandaise

1. Cook or warm up your sauce hollandaise.

Cook asparagus

1. Wash white asparagus well with water.
2. Peel white asparagus. I go with my peeler sometimes 3 times from the head right to the bottom to keep sure I don't leave any wooden parts. Cut our the bottoms. Don't throw away the peel, you can make cream soup out of it!
3. Take a large pot (I use 5,1l, 26cm/10inches diameter Fissler Dutch Oven - because it fits the length of the asparagus) and pour water for asparagus in it. (The recipe video was created in the caravan, the pot there was a bit too small for while asparagus therefore we had to shorten it)
4. Add salt, wine and sugar to it and stir until sugar dissolves. Add asparagus and bring it to boil.
5. Cook asparagus over medium-low heat for 8-10 minutes. If you have thicker pieces it can take up to 12 minutes to be well cooked. Set aside.
6. Keep the broth.

Finish

1. On the large plate put cold, rolled ham slices, boiled potatoes and white asparagus.
2. Pour warm sauce hollandiase over asparagus.
3. Garnish with parsley.
4. Serve immediately.

Cook the soup

1. Take the pot with the asparagus broth and add the peel to it.
2. Bring it to boil and simmer for 15 minutes. Take the peel out of the pot.
3. Pour the broth from the pot into a large bowl and take the pot and heat it up to medium. Add butter, let it melt.
4. Add flour and stir to combine. Wait until the mixture boils. Keep on boiling and stirring for 3-4 minutes.
5. Add the asparagus broth with the ladle one-by-one and keep on stirring vigorously.
6. As soon as you added the whole thing ass cream, bring it to boil. At this point your soup is ready. You can store it in the fridge up to 3 days or freeze it if you wish.