White asparagus with shrimp and wild garlic hollandaise is one of those spring dishes that feels elegant the moment it reaches the table. Known in German as Spargel mit Bärlauch-Hollandaise, this recipe combines tender white asparagus, sautéed shrimp, juicy tomatoes, and a silky hollandaise flavored with wild garlic and white wine. The original GermanFoods recipe uses white asparagus, shrimp, tomatoes, white wine, egg yolks, butter, lemon juice, thyme, and wild garlic leaves, also identified there as ramps.
This is a beautiful recipe for Spargelzeit, the beloved German white asparagus season, when fresh asparagus dishes become the stars of spring lunches and dinners. GermanFoods notes that the page’s featured recipe is a main dish of white asparagus with wild garlic hollandaise topped with sautéed shrimp and tomatoes and finished with fresh thyme.
Whether you are looking for a German white asparagus recipe, a refined spring dinner, or a fresh new way to serve asparagus with shrimp, this dish delivers plenty of flavor without feeling heavy.
Why You’ll Love This White Asparagus Recipe
This white asparagus with shrimp recipe is a wonderful balance of richness and freshness. The asparagus stays delicate and tender, the shrimp add savory depth, and the wild garlic hollandaise brings a creamy herbal finish that makes the whole plate feel special.
It is also a great way to celebrate spring produce. White asparagus has a milder, more delicate flavor than green asparagus, and it pairs especially well with buttery sauces, seafood, and fresh herbs. In this recipe, the tomatoes brighten the plate, while the thyme adds a final aromatic touch.
What Is Spargel mit Bärlauch-Hollandaise?
Spargel mit Bärlauch-Hollandaise is a German style spring asparagus dish built around peeled white asparagus served with hollandaise flavored with wild garlic. On the GermanFoods page, the sauce is made by whisking egg yolks and white wine over a double boiler, then gradually incorporating clarified butter, wild garlic, lemon juice, salt, and pepper. The cooked asparagus is plated with sautéed shrimp, halved cherry tomatoes, and thyme, and the recipe suggests serving it with baguette.
The result is refined enough for guests but still very much at home in the world of seasonal German cooking.
White Asparagus with Shrimp and Wild Garlic Hollandaise (Spargel mit Bärlauch-Hollandaise)
Ingredients
- 1 small baguette
- 1/2 tbsp rapeseed oil (Rapsöl or canola oil)
- 4 sprigs thyme
- 1/2 tbsp lemon juice
- 4.7 oz white wine 140 ml
- 2 egg yolks
- 7 tbsp butter 100g
- 3/4 lb shrimp
- 2 tomatoes
- 1 bunch wild garlic leaves (ramps)
- 3 lbs white asparagus
Instructions
- Peel asparagus thinly, starting just below the head. Cut off the ends. Remove the skins from the tomatoes, remove the seeds and cut into thin wedges.
- Peel the shrimps, de-vein and clean.
- Cut wild garlic leaves into thin strips. Melt the butter and skim off solids (purify butter). Cut the bread into slices.
- Cook the asparagus 'al dente' in lightly salted water with a pinch of sugar and a teaspoon of butter. Sauté the tomato wedges and shrimps in hot rapeseed oil over medium heat, season with pepper.
- Using the double boiler method, whisk together the egg yolks and the white wine until frothy. Gradually add the melted butter. Fold in some of the wild garlic and season with lemon juice, salt and pepper.
- Toast the baguette slices.
- Arrange the asparagus crosswise on serving plates and drizzle with the wild garlic hollandaise. Add the tomatoes and shrimps and sprinkle with wild garlic. Decorate plates with thyme twigs.
Notes
Tips for Cooking White Asparagus Perfectly
Peel more than you think you need. White asparagus has a tougher outer layer than green asparagus, and peeling well helps it cook evenly and taste tender. Do not overcook the asparagus. You want it soft enough to cut easily but still structured enough to hold its shape on the plate. Use gentle heat for the hollandaise. If the egg yolks get too hot, the sauce can scramble instead of emulsify. Add the butter slowly. Hollandaise rewards patience. Cook the shrimp just until done. Overcooked shrimp turn rubbery quickly.Why This Recipe Works for Spargelzeit
In Germany, white asparagus season is more than just a produce moment. It is a full culinary season, with restaurants, home cooks, and markets all celebrating fresh Spargel from spring into early summer. GermanFoods describes white asparagus as central to the season and frames this recipe as a spring main dish. This recipe fits that tradition beautifully because it keeps the asparagus at the center while adding just enough richness and freshness to turn it into a complete meal.What to Serve with White Asparagus and Shrimp
A warm baguette is the easiest pairing and is already suggested on the original recipe page. You could also serve this dish with:- boiled baby potatoes
- buttered new potatoes
- a simple green salad
- a crisp German white wine
- lightly dressed spring vegetables
Variations and Substitutions
If you cannot find wild garlic, you can use a small amount of garlic with chives or parsley for a different but still fresh herbal sauce. If you prefer, you can swap the shrimp for salmon or serve the asparagus and hollandaise without seafood at all. Green asparagus can be used in place of white asparagus, but the dish will lose some of its traditional German spring character.Frequently Asked Questions
Do I need to peel white asparagus?
Yes. The GermanFoods recipe specifically instructs peeling the asparagus thinly from just below the head and trimming the ends.
What is wild garlic?
Wild garlic is a spring herb with a fresh garlic flavor. On the original page, it is also referred to as ramps.
What makes this a German asparagus recipe?
This recipe uses white asparagus, or Spargel, which is especially popular in Germany during spring asparagus season, and it carries the German title Spargel mit Bärlauch-Hollandaise.
Can I use green asparagus instead?
Yes, but the flavor and texture will be different. White asparagus is more delicate and more traditional for this style of dish.
Can I make the hollandaise ahead of time?
Hollandaise is best served fresh. You can prep the ingredients ahead, but the sauce itself should be made close to serving time.
