Spargel In Weisser Sosse (White Asparagus In W

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Servings: 4 Difficulty: Intermediate
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Creamy, nutmeg-spiced German white sauce with tender asparagus and ham
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This classic German side dish features tender white asparagus spears nestled in a velvety, creamy white sauce infused with freshly grated nutmeg. The rich béchamel base is made from milk, flour, and margarine, providing a comforting and luxurious texture that coats every bite. Thinly sliced ham adds a savory depth and salty contrast to the mild, slightly earthy flavor of the asparagus. This elegant yet simple preparation is perfect for springtime dinners, family gatherings, or as a sophisticated accompaniment to roasted meats. It brings a touch of traditional European home cooking to your table, offering a delightful balance of creamy richness and fresh vegetable notes.

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Spargel In Weisser Sosse (White Asparagus In W

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 224.9

Description

This classic German side dish features tender white asparagus spears nestled in a velvety, creamy white sauce infused with freshly grated nutmeg. The rich b&# 195;©chamel base is made from milk, flour, and margarine, providing a comforting and luxurious texture that coats every bite. Thinly sliced ham adds a savory depth and salty contrast to the mild, slightly earthy flavor of the asparagus. This elegant yet simple preparation is perfect for springtime dinners, family gatherings, or as a sophisticated accompaniment to roasted meats. It brings a touch of traditional European home cooking to your table, offering a delightful balance of creamy richness and fresh vegetable notes.

Ingredients

Directions

  1. Drain the canned white asparagus spears, reserving exactly 1/2 cup of the liquid.
  2. Cut the ham into thin julienne strips.
  3. Heat the margarine in a medium saucepan over medium-low heat until melted.
  4. Whisk in the flour to form a smooth paste (roux) and cook for 1 minute.
  5. Gradually whisk in the reserved asparagus liquid and milk until smooth.
  6. Continue stirring constantly over low heat until the sauce thickens and bubbles gently.
  7. Stir in the ham strips, freshly grated nutmeg, and salt.
  8. Gently fold in the asparagus spears and heat through for 2-3 minutes without boiling.
  9. Serve immediately in a preheated serving dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 224.9kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 92.1mg4%
Total Carbohydrate 35.2g12%
Dietary Fiber 16.1g65%
Sugars 14.4g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use freshly grated nutmeg rather than pre-ground.

If you prefer a richer sauce, substitute heavy cream for half of the milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the sauce has thickened too much.

Fresh white asparagus can be used instead of canned; peel and boil until tender before adding to the sauce.

Keywords: asparagus, white asparagus, german cuisine, cream sauce, bechamel, nutmeg, ham, side dish, spring recipe, vegetable sauce, comfort food, easy dinner, traditional, spargel, weisser sosse, milk sauce, ham and asparagus, creamy vegetables, classic german
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