German White Asparagus with Butter Sauce (Spargel)
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. - Asparagus
White asparagus must be at least 9 inches long before it can be cut. The asparagus is 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.).
You need fresh asparagus. You can check whether asparagus is fresh by moving two asparagus over each other. Fresh asparagus will then "beep". A second check is whether the juice that comes out of the bottom of the asparagus when you squeeze it lightly, tastes sweet and certainly not bitter.
2. - Prawn
Cocktail shrimps - the small (Dutch) cocktail shrimps are perfect for this recipe. They have a great delicate taste and are already peeled.
3. - Butter
Use unsalted butter and season with salt and pepper afterward.
4. - Storage
When you have prepared this dish you have to eat it right away, so cook it fresh. But for the different parts applies:
- 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
Calories: 259kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 126mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2453IU | Vitamin C: 40mg | Iron: 6mg
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