This traditional German dish, known as Spargel in Wei&# 195;Âer SoÃÂe, showcases the delicate flavor of white asparagus enveloped in a rich, creamy sauce. The base is a classic béchamel made with margarine, flour, milk, and the reserved cooking liquid from the asparagus, which adds an authentic vegetal depth. Julienne strips of ham provide a savory contrast and heartiness, while a hint of freshly grated nutmeg and salt elevates the aromatic profile. The texture is smooth and comforting, making it an ideal centerpiece for spring dinners or family gatherings. It pairs beautifully with boiled potatoes or rice, absorbing the luxurious sauce perfectly. Simple yet elegant, this recipe captures the essence of German home cooking with minimal ingredients and maximum flavor.
Spargel In Weisser Sosse (White Asparagus In White Sauce)
Description
This traditional German dish, known as Spargel in Wei&# 195;Âer SoÃÂe, showcases the delicate flavor of white asparagus enveloped in a rich, creamy sauce. The base is a classic béchamel made with margarine, flour, milk, and the reserved cooking liquid from the asparagus, which adds an authentic vegetal depth. Julienne strips of ham provide a savory contrast and heartiness, while a hint of freshly grated nutmeg and salt elevates the aromatic profile. The texture is smooth and comforting, making it an ideal centerpiece for spring dinners or family gatherings. It pairs beautifully with boiled potatoes or rice, absorbing the luxurious sauce perfectly. Simple yet elegant, this recipe captures the essence of German home cooking with minimal ingredients and maximum flavor.Ingredients
Directions
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Drain the canned white asparagus, carefully reserving exactly 1/2 cup of the packing liquid.
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Melt the margarine in a medium saucepan over medium-low heat.
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Whisk in the unbleached flour and cook for about 1 minute to form a smooth roux, stirring constantly to prevent browning.
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Gradually pour in the reserved asparagus liquid and milk while whisking vigorously to avoid lumps.
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Continue stirring constantly over low heat until the sauce thickens sufficiently to coat the back of a spoon and begins to bubble gently.
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Stir in the julienned ham, freshly grated nutmeg, and salt.
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Gently fold in the drained asparagus spears, heating them through for 2-3 minutes without bringing the sauce to a boil to prevent curdling.
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Transfer the mixture to a preheated serving dish and serve immediately.
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
For best results, use fresh white asparagus if available. If using fresh, boil the asparagus in salted water until tender, then reserve the cooking liquid for the sauce.
Ensure the sauce does not boil after adding the milk and asparagus, as high heat can cause the dairy to curdle. Keep the heat on low.
You can substitute butter for margarine for a richer flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk if the sauce has thickened too much.
