German White Asparagus with Butter Sauce & Shrimp: An Exquisite Spring Delicacy (Spargel Recipe)
Embrace the arrival of spring with this truly exceptional German White Asparagus with Butter Sauce, a recipe that celebrates the season’s finest produce. This delightful dish features tender, gently cooked white asparagus, complemented by succulent prawns bathed in a rich, buttery sauce, all served alongside perfectly fried baby potatoes. It’s more than just a meal; it’s an experience where the smooth, aromatic butter sauce, infused with fresh parsley, beautifully unites every element – from the delicate asparagus to the savory shrimp and crispy potatoes – creating an irresistibly delicious and memorable spring feast.
The Magic of Spargel: Germany’s White Gold
Every year, as the temperatures rise and the fields awaken, a special excitement fills the air in Germany and the Netherlands. This anticipation is for the “white gold,” or Spargel, as the Germans affectionately call their white asparagus. When these prized asparagus spears finally break through the soil, it signals the start of Spargelzeit – a cherished season that many await with as much enthusiasm as the first keg of herring. It’s a culinary highlight that transforms local markets and restaurant menus, celebrating this royal vegetable.
The Germans and Dutch share a deep fondness for this exquisite, edible ivory. White asparagus is celebrated for its distinctly delicate and mild flavor, offering a nuanced taste profile that sets it apart from its green counterpart. Its versatility in the kitchen is unmatched, making it a beloved ingredient in countless traditional and modern dishes. From simple preparations that highlight its natural sweetness to more elaborate creations, Spargel truly shines, symbolizing freshness and the vibrant flavors of spring.
Beyond Tradition: A Delightful Alternative to Classic Hollandaise
Often, the classic way to enjoy white asparagus involves a luscious Hollandaise sauce, perfectly boiled potatoes, and tender slices of deli ham, often accompanied by a crisp glass of white wine. This timeless combination is undoubtedly delicious and a staple in many households during the season. However, for those seeking to explore new dimensions of flavor or simply wishing for a fresh take on this seasonal favorite, there are numerous other delightful ways to prepare Spargel.
Indeed, on this blog, you’ll discover a variety of inspiring asparagus recipes, such as a hearty asparagus quiche, a comforting creamy white asparagus soup with ham and egg, and a satisfying casserole featuring potatoes, asparagus, and ham. These recipes showcase the incredible adaptability of white asparagus. Across Germany and the Netherlands, from local farmers to bustling farmer’s markets and grocery stores, fresh Spargel is readily available until the harvest season gracefully concludes, typically around the end of June. Yes, this precious vegetable truly graces our tables for a fleeting, yet much-anticipated, short season.
Why This Is the Best White Asparagus Recipe You’ll Try
While the allure of Hollandaise is undeniable, this particular recipe, featuring the elegant white variety of asparagus, crispy fried baby potatoes, succulent shrimp, and a rich, creamy butter sauce, has quickly become my new go-to, making it arguably the best white asparagus recipe. It offers a refreshingly different experience, presenting a compelling and utterly delicious alternative to the traditional Hollandaise pairing.
The culinary harmony in this dish is simply unparalleled. The soft, refined taste of the asparagus, coated in the luscious, creamy butter sauce, creates a velvety texture that melts in your mouth. This is beautifully contrasted by the slightly sweet and firm bite of the shrimp, adding a delightful oceanic note. And what could be better than baby potatoes, fried to a golden crisp in butter, providing the perfect comforting accompaniment? The combination of these elements delivers an ultimate sensory experience – a symphony of flavors and textures that is truly irresistible. I wholeheartedly encourage you to try this soon; it’s a gourmet experience achievable right in your own kitchen!
It’s important to note that white asparagus and green asparagus are essentially the same plant. The primary difference lies in their cultivation method: white asparagus is grown entirely underground, deprived of sunlight, which prevents photosynthesis and thus keeps the spears white. This method also contributes to its milder, more delicate flavor compared to green asparagus. While this recipe is designed to highlight the unique qualities of white asparagus, green asparagus can certainly be used as a delicious substitute if white is unavailable, offering a slightly earthier taste.
Essential Ingredients for German Spargel with Shrimp and Butter Sauce
To embark on the preparation of this exquisite German White Asparagus with Butter Sauce and Baby Potatoes, you’ll need a selection of fresh, high-quality ingredients. The precise quantities can be found in the detailed recipe card located at the bottom of this blog post. However, let’s delve a little deeper into what makes each component crucial to the success and incredible flavor of this dish:
- White Asparagus: The star of our show. When selecting white asparagus, aim for spears that are at least 9 inches long and ideally from “Class Extra” or “Class I” for the best texture and flavor. These classes denote superior quality, with thicker, straighter spears. For a more comprehensive guide to asparagus classes, you can refer to our detailed description. Crucially, always use fresh asparagus. A simple test for freshness: rub two spears together – fresh white asparagus will produce a distinct “squeaky” sound. Another indicator is to gently squeeze the cut end; the juice should be sweet, never bitter.
- Cocktail Shrimp: These small, delicate (often Dutch) cocktail shrimps are an ideal choice for this recipe. Their mild, sweet flavor beautifully complements the asparagus without overpowering it, and their pre-peeled nature makes preparation incredibly convenient. They add a lovely texture and a subtle hint of the sea.
- Baby Potatoes: Small, fresh new potatoes are transformed into golden, buttery delights. Pan-frying them in butter with a touch of salt crisps their skins while keeping their interiors tender and creamy. They serve as the perfect earthy counterpoint to the delicate asparagus and shrimp.
- Butter: The foundation of our luscious sauce and the medium for frying our potatoes. Opt for unsalted butter, as this gives you complete control over the seasoning of your dish. High-quality butter will impart a richer, more nuanced flavor.
- Fresh Parsley: This vibrant fresh herb adds a burst of color and a clean, herbaceous note that brightens the entire dish. Finely chopped parsley is stirred into the butter sauce, infusing it with its refreshing aroma and taste.
How to Prepare This Exquisite German White Asparagus Recipe with Butter Sauce
Creating this delightful German Spargel dish is a straightforward process, designed to bring out the best in each ingredient. For a recipe with comprehensive, step-by-step instructions, precise ingredient amounts, and an easy-to-print format, please refer to the recipe card at the very bottom of this blog post. Below, we’ll outline the key stages to guide you through this culinary journey.
- Prepare the Asparagus: Begin by meticulously peeling the white asparagus spears using a vegetable peeler, starting just below the tip and working downwards. It’s crucial to remove all the tough, fibrous outer layer. Next, snap off the woody ends from the bottom. A clever trick to ensure you only remove the inedible portion is to hold the top of the asparagus firmly in one hand and slowly bend the stem at the other end until it naturally breaks. This method guarantees you’re left with only the tender, edible part.
- Cook the Asparagus to Perfection: In a large, deep pot (an asparagus pot is ideal, but a regular large pot works too), add about 1 inch (2 cm) of boiling water. Carefully place the peeled asparagus spears upright in the pot, ensuring they stand as much as possible. The cooking time will vary slightly depending on the class of asparagus: Class II asparagus should be cooked for 5 to 6 minutes, Class II (A) for 7 to 8 minutes, and the premium “Extra Class” (Class I) for 8 to 10 minutes. Once cooked, drain the water but keep the asparagus in the pot with the lid on. Allow them to stand and steam for an additional period equal to their cooking time (e.g., if cooked for 8 minutes, let them rest for another 8 minutes). This gentle steaming ensures they finish cooking perfectly and remain tender.
- Fry the Baby Potatoes: While your asparagus is resting, melt a generous amount of butter in a frying pan over medium heat. Add the baby potatoes and fry them until they are beautifully golden brown and tender throughout. Season with a pinch of salt.
- Create the Shrimp Butter Sauce: In a separate small saucepan, gently melt the remaining butter over low heat. Be careful not to let it brown. As soon as the butter is fully melted, remove the pan from the heat. Stir in the cocktail shrimp and the finely chopped fresh parsley. Gently toss to coat the shrimp in the warm, fragrant butter. Taste the sauce and season it with salt and freshly ground black pepper to your preference.
- Assemble and Serve: To serve, spoon a generous portion of the buttery fried baby potatoes onto each plate. Carefully arrange the tender, cooked white asparagus spears on top of the potatoes. Finally, spoon the warm shrimp and the exquisite butter sauce generously over the asparagus. Serve this glorious spring dish immediately to enjoy its vibrant flavors and warmth.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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saucepan
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vegetable peeler
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frying pan
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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
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Melt butter in the frying pan. Add the potatoes and fry until golden brown.2 tablespoons butter, 1 pound baby yellow potatoes
Preparing asparagus
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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
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Cook extra class asparagus for 8 to 10 minutes, class A (II) asparagus is cooked for 7 to 8 minutes.
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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
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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
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Add the shrimp and parsley and taste. If necessary, season with salt and pepper.7 oz. Cocktail Shrimp, ½ oz. fresh Parsley
To serve
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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
 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.
5. – Nutritional value
The nutritional value shown is per person (baby potatoes, asparagus, prawns with butter sauce).
Nutrition
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