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Receta White Asparagus with Hollandaise Sauce

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This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact, ask for Spargel and they will assume you mean white asparagus, you should say Gruener Spargel, or "green asparagus" if you want the kind we're most familiar with. White asparagus are grown by keeping dirt mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. The flavor is more delicate, and the flesh more tender, than regular asparagus. (The same light deprivation technique is used to keep Belgian endive white as well.)

Anyway, this is another dish of utter simplicity to make, but quite beautiful to behold.

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  • Cristina
    How interesting. I've seen white asparagus in the store and wondered if its flavor was different from the familiar green kind. So it's more for aesthetics. Beautiful dish.
    • Drick Perry
      ah yes, one of the great mother sauces and yes, how perfect with the great taste of the milder asparagus - I do so much love sauces, even these heavy, bad-for-you boys that I too 'sneak' in every once in a while ...hell Frank, you know me, at least once a week........
      Yo he cocinado/probado esta receta
      • kathy vegas
        Asparagus and hollandaise is my very favorite veg.....and hollandaise, let's just say I dream of an IV pole with a gallon bag of it dripping right into my veins.
        Yo he cocinado/probado esta receta
        • Nick Roche
          Frank, I make these also; however, I chill them once cooked and pour a nice Dijon vinaigrette over them and serve as an appetizer. Have you tried them that way before?


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