White Asparagus with Shrimp and Wild Garlic Hollandaise (Spargel mit Bärlauch-Hollandaise)
This white asparagus with shrimp and wild garlic hollandaise is a fresh and elegant German spring main dish made with tender white asparagus, sautéed shrimp, tomatoes, and a creamy white wine hollandaise flavored with wild garlic. It is a beautiful way to celebrate Spargelzeit and a wonderful choice for lunch, dinner, or spring entertaining.
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