Ingredients
For the asparagus
- 2 kg white asparagus
- 2 tsp salt
- ½ tsp sugar
- 2 tbsp butter
For the gratin
- 500 g floury potatoes
- 250 g (full-fat) sour cream
- 1 tbsp cream
- 150 g grated cheese
- Pepper
- Salt
- 1 clove garlic
- 1 onion
- Seasonal herbs
For the hollandaise sauce
- 250 g butter
- 3 egg yolks
- 3 tbsp water
- 1 tbsp lemon juice
- White pepper, salt
- Cayenne pepper
Rostbratwursts
- 24 Nuremberg Rostbratwursts
Franconian white asparagus with hollandaise sauce, potato gratin, and grilled Nuremberg Rostbratwursts
Every year, fans of the “white gold” wait for the harvest in Germany. There are many sophisticated ways to serve white asparagus, but this one should definitely be on your list. Tip: anyone who thinks that white asparagus can only be served with wine should also try this one with a pilsner. The soft, bitter flavor of the pilsner is a great accompaniment for the asparagus – as is a light, filtered wheat beer.
PREPARATION
- Peel the asparagus – thinly at first and then removing a slightly thicker layer towards the base. Cut off the woody end (approx. 1 cm). While prepping the asparagus, fill a tall pan with water and bring to the boil. Add 1 tsp salt, 1/4 tsp sugar, and a piece of butter (roughly walnut-sized) into the water. Add the asparagus and cook for about 10–15 minutes. To check whether the asparagus is ready, simply find the thickest stalk and cut a piece off the end. The asparagus is ready if the stalk parts easily and no threads are left hanging. Remove the cooked asparagus and leave to cool.
- For the potato gratin, finely chop the onion and the garlic clove. Then combine into a sauce with the cheese, sour cream, cream, and seasonal herbs. Add salt and pepper to taste. Wash and peel the potatoes, and use a mandoline to slice into paper-thin slices. Layer the potato slices in a gratin dish greased with butter. Add a little of the cheese sauce between the layers and pour the rest (about a third) over the whole dish, sprinkling some fresh basil or mixed kitchen herbs over to finish. Bake the potato gratin at about 190 °C (fan oven) for about 40 minutes.
- For the hollandaise sauce, melt the butter in a saucepan, being careful not to overheat. Place the egg yolks, lemon juice, water, and salt in a heatproof bowl, and set the bowl over a bain-marie. Use a hand whisk or electric mixer to whisk the mixture until creamy. Take the bowl out of the bain-marie, and add the melted butter a little at a time while stirring continuously. Finish by seasoning with salt, pepper, and cayenne pepper to taste and serve immediately.
- Prepare the Nuremberg Bratwursts by grilling them over a charcoal grill.
