Everyone knows thatthe asparagusis highly valued by the Germans. It's a must, especially during the grilling season. As soon as a dish with this delicacy is planned, many people ask themselves which sauce should be prepared for the asparagus. We have put together a selection of suitable recipes for both white and green asparagus. Find the perfect oneSauce for asparagusor collect several recipes to provide variety throughout the asparagus season.
Sauce for asparagus – the classic hollandaise
Hollandaise sauce is the classic asparagus sauce. What's practical is that theyboth to the green, as well as white asparagus and everyone likes it, so you simply can't go wrong with it. For the sauce for asparagus you need the following ingredients:
For 450 g asparagus:
- 3 yolks from large eggs
- 140 g Butter
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
Melt the sauce in a skillet over low to medium heat. Combine egg yolks, lemon juice, salt and cayenne pepper in a blender. After 20 to 30 seconds, the yolk should become a lighter color. Then you can set the mixer to the lowest setting and, while it continues to work, slowly drizzle in the hot butter. Mix for a few seconds so that all the ingredients mix well. If necessary, season the asparagus sauce with a little more salt and lemon juice.
Miso Bearnaise Sauce
Whoever does something other thanHollandaise SauceIf you want to try it out, you can of course do so. There are many other delicious sauces you can make to pair with these delicious vegetables. How about Miso Béarnaise sauce for asparagus? You need:
For 450 g asparagus:
- 120 ml dry white wine
- 60 ml white wine vinegar
- 1 large spring onion, chopped small
- 3 sprigs of tarragon
- 1/2 tsp peppercorns
- 2 yolks from large eggs
- 1 tbsp white miso paste
- 170 g unsalted butter
- Kosher salt
- freshly ground pepper
- 1 tbsp vegetable oil
Combine wine, vinegar, scallion, tarragon and peppercorns in a pan and bring to a simmer. Let simmer until liquid reduces to about 1 1/2 teaspoons, about 10 to 12 minutes. Then strain the contents of the pan through a fine sieve into a bowl. Squeeze out as much liquid as possible with a spoon and then let it cool down a little.
In a blender, mix the egg yolk with the miso paste and the wine-vinegar liquid you have just obtained for about 30 seconds. Melt the butter over high heat, stirring constantly, then gradually add it to the mix in the mixer as it works. The finished sauce should be thick and cover a spoon when drained, but still run off the spoon. If it is too thick, you can thin it with a little water. Then you can serve the sauce with asparagus.
Vegan sauce for asparagus – Romesco for green asparagus
It doesn't always have to be a white sauce for asparagus. The Romesco sauce also tastes great with it and goes particularly well with roasted green asparagus. In addition, it is particularly quick and easy to prepare. For this purpose you will need the following ingredients:
For approx. 450 g asparagus:
- 100 g cherry tomatoes + 200 g for garnish
- 1 roasted red pepper from the jar
- 30 g of olive oil
- 3 TL Mandelbutter
- 1 clove of garlic
- 2 tbsp lemon juice
- 1/2 tsp roasted paprika powder
- 1/2 tsp salt
- 1 Prise Pfeffer
- 1 handful of almonds, chopped
Put 100 g of tomatoes, the peppers, the olive oil, the butter, the garlic, the lemon juice, the paprika powder and the salt in a blender and puree everything until fine. The sauce is now ready. Use it to pour over the finished asparagus and garnish with the additional halved cherry tomatoes.
Delicious cheese sauce with breadcrumbs
You can also use cheese if you want to make your own aromatic sauce for asparagus. For the followingCheese sauce recipeParmigiano Reggiano was used. If you serve this sauce with asparagus, everyone is guaranteed to love it! This is how it is prepared:
- 2 tbsp unsalted butter
- 60g breadcrumbs
- 1/2 tsp mashed red pepper
- 1/4 tsp salt + 1/8 tsp
- 3 tablespoons fresh parsley, chopped
- 1 tbsp fresh tarragon, finely chopped
- 115 g of unbeaten sweet cream with at least 36% fat
- 115 g Parmigiano Reggiano
- 1 teaspoon grated lemon peel
If you would like to serve this sauce with asparagus, first melt the butter in a pan over medium heat. Add the breadcrumbs, paprika and 1/8 teaspoon salt and fry for about 2 to 3 minutes, stirring frequently. Then stir in the parsley and tarragon and remove the pan from the heat. Bring the cream to a simmer in a saucepan. Gradually add the cheese to the cream while stirring. Spread this sauce over the finished asparagus and then garnish it with the breadcrumb mix and the grated lemon peel.
Lemon dressing instead of sauce for asparagus
Although not a sauce for asparagus in the true sense, it is still very tasty and suitableDressing with lemon– without cooking and saving time. If you would like to serve lemon dressing instead of sauce with asparagus, you can try this recipe and need the following ingredients:
For 900 g asparagus:
- 3 tbsp fresh lemon juice
- 1/2 tsp grated lemon peel
- 3 EL Crème fraîche oder saure Sahne
- 1/2 tsp hot sauce (e.g. Sriracha)
- 40 g olive oil
- Kosher salt and freshly ground pepper
So if you would like to prepare a dressing instead of sauce for asparagus, first mix the lemon juice with the lemon peel, the crème fraîche and the hot sauce in a bowl. Then gradually pour in the olive oil. Once everything is well mixed together, season the dressing with pepper and salt and serve it with the asparagus.Perfect if you're grilling!
