This classic German dish is one of my very
favorites growing up with my German family.
I was born in Lampertheim, Germany which is the
white asparagus (spargel) capitol of the world.
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| Lampertheim |
The Lampertheimer Spargellauf (“Asparagus Walk”) is a public walking event that is traditionally held a week before the Lampertheim Asparagus Festival (Lampertheimer Spargelfest). Every finisher gets a Spargellauf T-shirt.
During the spargel harvest season there are
festivals all month long celebrating this delicacy.
Last summer I was having dinner at a well known
German restaurant in Dallas, TX. The sign outside
boasted that they had white asparagus flown in
from Lampertheim, Germany! Imagine that!
My little hometown, founded in 832.
It's not so little anymore.
I found fresh white asparagus at the farmers
market last weekend. It's not always available.
Here's how I make it.
Start by trimming off a bit on the ends.
Add those ends to the pot for extra flavor. Use a
saute pan large enough to fit the spears; add salt,
1 c water, cover and simmer until fork tender.
Use a spatula to gently remove to a platter while
you make the sauce. Save the cooking liquid.
Add the butter to the sauce pan and let melt.
(saved cooking liquid in a measuring cup)
Add enough milk to the reserved cooking
liquid to equal 1 C.
Whisk the flour into the hot butter. Stir until
bubbly and cooked, about 2 minutes; add salt.
Whisk in the reserved 1 C liquid, stirring
constantly until bubbly and thickened.
Now add the egg to the measuring cup and
whisk in the Half and Half.
Add that mixture to the pan, cook,
whisking constantly. Turn off the heat.
Whisk until smooth and thickened.
Taste for salt and add a pinch of nutmeg.
Carefully return to the asparagus to the pan.
Cover to keep warm until serving. Or...
put on a serving platter and keep warm in a
low temp oven along with your dinner plates.
You'll have enough cream sauce to ladle
some extra sauce over boiled potatoes which
are traditionally served as a side with spargel.
This is good with grilled chicken, pork, steak,
roasts, and of course schnitzel.
Oma's Spargel mit Weisse Sosse
(White Asparagus in Cream Sauce)
1-½ lbs white asparagus
4 T butter
4 T flour
¼ t salt
pinch sugar (optional)
1 C reserved asparagus broth
(add water or milk to equal 1C)
1 egg
½ C half and half
pinch nutmeg
1. Use a shallow sauce pan that will fit the
asparagus. Add 1 c water and salt, cover with
the lid and simmer until fork tender, about 5
minutes. Use a spatula to gently remove the
asparagus to a serving platter.
2. Add the reserved cooking liquid to a
measuring cup and add enough
milk to equal 1 C liquid.
3. Add the butter to the saucepan and when
bubbly hot add the flour, whisking until
smooth and cooked, about 2 minutes.
Add salt. Whisk in the reserved 1 C
cooking liquid. Cook until
smooth, bubbly, and thickened.
4. Add the egg to the measuring cup
and whisk, then whisk in the half and half.
Add that to the sauce in the
pan and turn off the heat. Taste and add
more salt if needed. Stir in a pinch of nutmeg.
5. Use the spatula to return the asparagus
to the pan and cover it with the sauce.
Put the lid back on the pan to keep warm
until ready to serve or put everything on
an oval serving platter and keep warm in
the oven.
*You'll have enough sauce to spoon little
over the boiled potatoes side dish.
Tip: If you cannot find fresh white asparagus, use
2 jars of Reese (brand has 11.6oz jars). Skip step 1
and drain the asparagus and reserve the liquid to
use in the sauce for step 2
Guten Appetit!
