White Asparagus in White Sauce
Submitted by bethrenee
German-style white asparagus draped in a creamy roux sauce with julienned ham and a hint of nutmeg. A simple, satisfying side dish ready in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minIf you’ve never tried white asparagus the German way, you’re in for a treat.
This classic Spargelgericht (asparagus dish) wraps tender white asparagus spears in a silky sauce made from the asparagus’s own cooking liquid, milk, and a touch of nutmeg. Strips of ham woven through add a salty, smoky bite that plays beautifully against the mild, delicate asparagus.
It’s the kind of dish that shows up on tables all across Germany during Spargelzeit (asparagus season), and once you taste it, you’ll understand the obsession.
Kitchen Tips
- If you can get fresh white asparagus instead of canned, peel and boil the spears until just tender. Save that cooking water for your sauce.
- Freshly grated nutmeg makes a noticeable difference over pre-ground. Just a whisper is all you need.
- Serve this alongside boiled new potatoes for a truly traditional German meal.
Ingredients
Directions
Drain asparagus spears, reserving ½ cup of the liquid.
Heat margarine in a saucepan.
Add flour; blend.
Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings.
Gently stir in asparagus spears; heat through but do not boil.
Serve in preheated serving dish.
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