German white Asparagus with Butter Sauce, a real spring recipe. The prawns are prepared in butter sauce and are served over gently cooked white asparagus, with baby potatoes as a side dish. This recipe is not just about all the delicious ingredients, but also about the smooth butter sauce with parsley that covers everything and makes the asparagus, shrimps, and baby potatoes in this white asparagus dish irresistibly delicious!
German White Asparagus with Butter Sauce
When the white gold (the Spargel) in the white asparagus season puts its heads (the asparagus spear) above the ground again, every year the itch to buy them comes again. Just like with the first keg of herring.
The Germans and Dutch are very fond of this royal vegetable, the edible ivory, Spargel, also known as the white asparagus. And we love it, because of its delicate flavor and the asparagus is versatile to eat.
The Classic Way with Sauce Hollandaise
We often make them the classic way with a hollandaise sauce, boiled potatoes, and slices of deli ham (and we drink a glass of white wine). But on my blog, you'll find numerous asparagus recipes like a delicious asparagus quiche, a creamy white asparagus soup with ham and egg, and a casserole with potatoes, asparagus, and ham.
And in both countries when spargel season starts you can find them at local farmers, the farmer's market, and in the grocery store nearby until the harvest season ends (around the end of June). Yes, asparagus are only there for a short season.
Best white Asparagus Recipe
But this recipe with the white variety asparagus, fried potatoes, shrimps, and a delicious creamy butter sauce is my new favorite best white asparagus recipe.
The soft taste of the asparagus with the creamy butter sauce and a slightly sweet shrimp feels nice and firm in the mouth. Ultimate! And served with baby potatoes fried in butter. Simply irresistible. And a great alternative to the sauce hollandaise. I would say try it yourself soon!
NB. White asparagus are the same as the green variety. The big difference is that the white asparagus are grown without sunlight, and therefore hasn’t done any photosynthesis and remained white.
The flavor is a bit milder, but further the same. You could therefore use green asparagus for this delicious recipe.
What do you need for German Spargel with Shrimp and Buttersauce
For the preparation of these white asparagus with butter sauce and baby potatoes you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- White Asparagus - An asparagus must be at least 9 inches long before it can be cut. The asparagus are then sorted into three different classes: class extra, class I and class II. For this recipe we use class extra or class I (an extensive description of the different types of asparagus classes.). Be sure to use fresh asparagus. You can check whether asparagus are fresh by moving two asparagus over each other. fresh white asparagus will then "beep". A second check is whether the juice that comes out of the underside of the asparagus when you squeeze it lightly, tastes sweet and certainly not bitter.
- Cocktail shrimps - the small (Dutch) cocktail shrimps are perfect for this recipe. They have a great delicate taste and are already peeled.
- Baby potatoes - Fresh new potatoes fried in butter with a little salt. You don’t need anything else.
- Butter - Use unsalted butter for this recipe. Use it to bake the baby potatoes and to make a quick butter sauce.
- Parsley - A fresh herb.
How to prepare this German white asparagus recipe with Butter Sauce
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Peel the asparagus with a potato peeler and remove the woody ends from the bottom. To determine the correct point, hold the top of the asparagus in your hand and slowly bend the stem at the other end until it breaks. This way you can be sure that you are left with the soft part.
- Cook the asparagus in a large pot in a layer of boiling water of about 1 inch (2 cm) Class II asparagus (also called B) quality asparagus is cooked for 5 to 6 minutes. Class II (A) is cooked for 7 to 8 minutes and the extra class (Class I) is cooked for 8 to 10 minutes. Drain the asparagus and let them stand with the lid on (keeping the same time as the cooking time, so an extra class (B) you leave with the lid on for 5 to 6 minutes.
- Meanwhile, fry the potatoes in the butter.
- Melt butter in a pan and turn off the heat. Stir in shrimp and parsley and season with salt and pepper. Spoon the potatoes and asparagus on the plate and divide the shrimps with sauce over the asparagus. Serve immediately.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- saucepan
- vegetable peeler
- frying pan
- Asparagus pot
Ingredients
- 2 tablespoons butter, unsalted
- 1 pound baby yellow potatoes
- 2 pounds white asparagus , Extra Class I or Class II, peeled with a vegetable peeler, and sliced 1 inch from the bottom (remove the ends of the white asparagus)
- 3 tablespoons butter, unsalted
- 7 oz. Cocktail Shrimp
- ½ oz. fresh Parsley, flat, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare baby potatoes
- Melt butter in the frying pan. Add the potatoes and fry until golden brown.2 tablespoons butter, 1 pound baby yellow potatoes
Preparing asparagus
- Use a high pan and fill it with 1 inch (2 cm) of hot water. Fill with peeled asparagus and let them stand upright as much as possible. Turn your stove to medium heat2 pounds white asparagus
- Cook extra class asparagus for 8 to 10 minutes, class A (II) asparagus is cooked for 7 to 8 minutes.
- Drain (keep the asparagus in the pan) and put the lid back on the pan. Let extra class asparagus stand for 10 minutes and class II asparagus for 8 minutes.
Shrimp Butter Sauce
- Melt the butter in a pan over low heat to prevent it from discoloring. When the butter has melted, turn off the heat.3 tablespoons butter
- Add the shrimp and parsley and taste. If necessary, season with salt and pepper.7 oz. Cocktail Shrimp, ½ oz. fresh Parsley
To serve
- Spoon a portion of baby potatoes on the plate and place the asparagus on top. Spread shrimp and melted butter sauce over the asparagus. Serve immediately.
Notes
- Small potatoes, butter, and cocktail shrimps - Store according to the information on the package.
- Parsley - If you have an opened package of fresh herbs, such as parsley, wrap it in a slightly damp paper and you can keep it in the fridge for up to two days, without it wilting.
- White Asparagus - Asparagus are best eaten immediately when you buy it. But sometimes that just doesn't work out. If you eat the asparagus within 2 to 3 days, wrap them in a slightly damp towel and store them in the refrigerator. That way they don't dry out. If you want to keep them longer, wash and peel them. Cut off the woody end, pat them dry and freeze them in a freezer bag or container (you don't need to blanch them). When you need them, you can use them frozen (they don't need to be thawed beforehand). You can store the asparagus in this way in the freezer for up to 3 months.
Nutrition
Leave a Reply