This traditional German dish, known as Spargel in WeiÃÂer SoÃÂe, is a staple of springtime dining. It features delicate white asparagus spears bathed in a velvety, nutmeg-spiced white sauce. The richness of the béchamel balances the subtle earthiness of the asparagus, while the addition of ham julienne adds a savory depth and heartiness. This dish is elegant yet simple to prepare, making it perfect for family dinners or as a refined side dish for special occasions. The sauce clings beautifully to the tender spears, creating a comforting and satisfying meal that highlights the unique flavor of white asparagus. It pairs wonderfully with boiled potatoes or soft pretzels for an authentic experience.
Spargel In Weisser Sosse (White Asparagus In White Sauce
Description
This traditional German dish, known as Spargel in WeiÃÂer SoÃÂe, is a staple of springtime dining. It features delicate white asparagus spears bathed in a velvety, nutmeg-spiced white sauce. The richness of the béchamel balances the subtle earthiness of the asparagus, while the addition of ham julienne adds a savory depth and heartiness. This dish is elegant yet simple to prepare, making it perfect for family dinners or as a refined side dish for special occasions. The sauce clings beautifully to the tender spears, creating a comforting and satisfying meal that highlights the unique flavor of white asparagus. It pairs wonderfully with boiled potatoes or soft pretzels for an authentic experience.Ingredients
Directions
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Drain the canned white asparagus, reserving exactly 1/2 cup of the cooking liquid.
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Heat the margarine in a saucepan over medium heat until melted.
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Add the flour to the melted margarine and whisk continuously for 1-2 minutes to cook out the raw flour taste, forming a roux.
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Gradually pour in the reserved asparagus liquid and milk, whisking constantly to prevent lumps.
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Reduce heat to low and stir constantly until the sauce thickens and comes to a gentle bubble.
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Stir in the ham julienne, nutmeg, and salt.
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Gently fold in the drained asparagus spears and heat through for 1-2 minutes; do not boil after adding asparagus to maintain texture.
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Serve immediately in a preheated serving dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 383.4kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 3.1g16%
- Cholesterol 48.6mg17%
- Sodium 2628.9mg110%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 16.1g65%
- Sugars 17.0g
- Protein 43.4g87%
* 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
If using fresh white asparagus, peel and boil until tender before adding to the sauce. Reserve some of the cooking water to use in place of the canned liquid for a more robust flavor.
For a richer sauce, substitute butter for margarine and use heavy cream instead of milk.
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce becomes too thick.
Nutmeg is essential for the authentic German flavor profile; ensure it is freshly grated for the best aroma.
