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About
A white asparagus dish famous throughout Germany, cultivated especially in the spring around Nienburg in the Lower Saxony region. You can find local markets selling fresh asparagus via the Map.
Flavors, dishes and restaurants
Cuisine
Also known as white gold, asparagus is the crown jewel of spring cuisine in Lower Saxony.
Nienburg quality asparagus has a fame that transcends the borders of Germany. It is usually served with ham and Hollandaise sauce. You can see local producers and restaurants on the Map.
Ingredients
- 1 kg fresh white asparagus (from Nienburg region)
- 500 g new potatoes
- 200 g thinly sliced smoked ham (Katenschinken)
- Freshly prepared Hollandaise sauce or melted butter
- Salt, a pinch of sugar, and lemon juice (for boiling water)
Preparation
- Carefully peel the white asparagus and trim the woody bottom ends.
- In a large pot, bring water to a boil with salt, sugar, and a little lemon juice.
- Cook the asparagus in the boiling water for about 12-15 minutes until tender.
- Boil the potatoes with their skins in a separate pot.
- Serve the drained asparagus hot with potatoes, ham slices, and Hollandaise sauce poured over top.
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