Spargel in Weisser Sosse (White Asparagus in White Sauce)
Submitted by Cleo
Spargel in Weisser Sosse: tender white asparagus spears in a creamy nutmeg-scented white sauce with julienned ham. A beloved German side dish that’s simple and elegant.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
50 minIn Germany, white asparagus season (Spargelzeit) is practically a national holiday. This classic preparation shows exactly why.
White asparagus spears are gently warmed in a silky white sauce made from their own cooking liquid, milk, and a touch of nutmeg. Thin strips of ham add a salty, savory contrast that plays beautifully against the mild, slightly sweet asparagus.
It comes together quickly and makes an elegant side for roasted meats, schnitzel, or new potatoes.
Kitchen Tips
- Use the asparagus liquid from the can as part of the sauce base. It carries the delicate asparagus flavor right into the sauce.
- Stir constantly while the sauce thickens. Lumps in a white sauce are a one-way ticket to frustration.
- Do not let the sauce boil once the asparagus is added. Boiling will make the spears mushy and fall apart.
- Fresh nutmeg makes a noticeable difference here. A few gratings is all you need.
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.
Comments
