The Royal Arrival: Embracing German Spargel Season

For many across Germany and the Netherlands, the arrival of white asparagus season, or “Spargelzeit,” marks one of the most exciting culinary events of the year. This annual period, typically running from mid-April to late June, transforms local markets and restaurant menus into shrines dedicated to this prized vegetable. Often referred to as “white gold” or “edible ivory,” white asparagus holds a special place in the hearts and kitchens of those who cherish its delicate, slightly sweet, and earthy flavor. The anticipation builds each spring as the first tender spears poke their heads above ground, signaling a time for joyous feasts and traditional gatherings.

Unlike its green counterpart, white asparagus is cultivated by earthing up the soil around the spears, preventing them from exposure to sunlight. This unique growing method prevents photosynthesis, retaining its pale color and contributing to a milder, less bitter taste that is highly sought after. Finding fresh, high-quality white asparagus is key to this recipe’s success. Look for firm, unblemished spears with closed tips, and embrace the joy of preparing this seasonal delicacy at home.

A Modern Twist on a Timeless Tradition: Beyond Hollandaise

While the classic preparation of white asparagus often features a rich Hollandaise sauce, boiled new potatoes, and slices of deli ham (perhaps with a crisp glass of white wine!), the versatility of this “royal vegetable” extends far beyond. On my blog, you’ll find an array of inspiring white asparagus recipes, from a delightful asparagus quiche and a creamy white asparagus soup with ham and egg to a comforting casserole with potatoes, asparagus, and ham. Each offers a unique way to enjoy Spargel during its fleeting season.

However, this particular recipe offers a fresh and elegant alternative to the traditional Dutch and German methods. It presents the soft, nuanced flavor of white asparagus enhanced by the sweet notes of pan-fried shrimp, all lusciously coated in a creamy, parsley-kissed butter sauce. Served alongside crispy, butter-fried baby potatoes, this dish is not just a meal but an experience – a truly irresistible combination that might just become your new favorite way to celebrate Spargelzeit. It’s a lighter take on richness, allowing the natural goodness of each ingredient to truly shine.

White vs. Green Asparagus: Unraveling the Asparagus Mystery

Many wonder about the fundamental difference between white and green asparagus. Interestingly, they are botanically the same plant! The striking color difference comes down to cultivation methods. White asparagus is grown entirely underground or under black plastic sheeting, deliberately deprived of sunlight. This process, known as etiolation, prevents the development of chlorophyll, which gives green asparagus its vibrant hue and slightly more herbaceous, sometimes bitter, flavor.

Consequently, white asparagus boasts a milder, more delicate, and often sweeter taste, with a tender texture throughout. Green asparagus, exposed to the sun, develops a stronger, grassier flavor and generally has a firmer texture, especially towards the base. While this recipe specifically highlights the delicate nature of the white variety, you could certainly substitute green asparagus if that’s what’s available. Just be aware the flavor profile will be a little different, leaning more towards fresh garden notes, but still delicious with the butter sauce and shrimp.

Curating the Perfect Ingredients for Your Exquisite Spargel Dish

The beauty of this white asparagus recipe lies in the quality and harmony of its few, but essential, ingredients. To create a truly memorable meal, selecting the best produce and components is paramount. Here’s a deeper look into what you’ll need to bring this German spring classic to life:

• White Asparagus: For an optimal experience, aim for “Class Extra” or “Class I” asparagus. These classifications denote premium quality, ensuring uniform size, straightness, and excellent flavor. Freshness is key: gently rub two spears together – a fresh asparagus will emit a characteristic “squeak” or “beep.” Another test is to lightly squeeze the cut end; the juice should be sweet, not bitter. While “Class II” (often thinner) can be used, the superior classes offer a more tender and visually appealing result, typically at least 9 inches long.
• Cocktail Shrimps: Small, pre-peeled cocktail shrimps (often referred to as Dutch cocktail shrimps) are ideal for this recipe. Their delicate sweetness and tender texture complement the asparagus beautifully without overpowering it. They also offer incredible convenience, as no peeling is required. If unavailable, larger prawns can be used; just ensure they are cooked gently and quickly to retain their succulence.
• Baby Potatoes: Fresh new potatoes, especially small yellow varieties, are perfect for pan-frying. Their thin skins and creamy interiors become delightfully crispy when cooked in butter. A simple seasoning of salt is all that’s needed to highlight their natural flavor. Avoid larger, starchier potatoes, as they won’t achieve the same delicate balance.
• Unsalted Butter: Butter is the star of both the pan-fried potatoes and the luxurious sauce. Using unsalted butter allows you to control the seasoning precisely, preventing the dish from becoming overly salty. Its rich, nutty flavor, especially when gently melted, is crucial to the overall profile of this exquisite dish.
• Fresh Parsley: A generous sprinkle of freshly chopped flat-leaf parsley adds a vibrant burst of color and a fresh, herbaceous note that cuts through the richness of the butter and complements the seafood. It’s not just a garnish; it’s an integral part of the flavor balance.
• Salt and Freshly Ground Black Pepper: Simple seasonings are all that’s required to enhance the natural flavors of these high-quality ingredients. Remember to season the potatoes and the butter sauce to your taste.

Crafting Your Masterpiece: A Step-by-Step Preparation Guide

Creating this stunning German white asparagus dish is surprisingly straightforward, focusing on proper technique to bring out the best in each ingredient. Follow these detailed steps to achieve a restaurant-quality meal right in your own kitchen. For precise measurements and an easily printable version, please refer to the recipe card at the bottom of this page.

1. Prepare the Asparagus: Begin by meticulously peeling the white asparagus spears using a vegetable peeler. Start just below the head and peel downwards, removing the fibrous outer layer. Next, it’s crucial to remove the woody ends. A fool-proof method is to hold the top of the asparagus in one hand and gently bend the stem from the other end until it naturally snaps. This ensures you’re left with only the tender, edible portion.
2. Cook the Asparagus to Perfection: In a large, tall pot (an asparagus pot is ideal, but any deep pot will do), add about 1 inch (2 cm) of boiling water. Stand the peeled asparagus upright as much as possible. The cooking time will vary slightly depending on the asparagus class and thickness:
   • For “Class Extra” or “Class I” (thicker spears): Cook for 8 to 10 minutes.
   • For “Class II” (thinner spears): Cook for 5 to 6 minutes.

   After cooking, drain the water, but keep the asparagus in the pot with the lid on. Allow them to rest for an additional 8-10 minutes (matching their cooking time). This residual heat will finish cooking the asparagus gently, resulting in perfectly tender spears without becoming mushy.

3. Fry the Baby Potatoes: While the asparagus is cooking and resting, melt 2 tablespoons of unsalted butter in a large frying pan over medium heat. Add the baby potatoes, season with a pinch of salt, and fry them until they are golden brown and tender through, turning occasionally for even browning. This typically takes about 15-20 minutes.
4. Prepare the Shrimp Butter Sauce: In a separate small saucepan, melt 3 tablespoons of unsalted butter over very low heat. It’s important to keep the heat low to melt the butter without browning it (unless a nutty brown butter flavor is desired, which is not typical for this dish). Once melted, immediately turn off the heat. Stir in the cocktail shrimps and the finely chopped fresh parsley. Gently toss to coat. Taste and season with salt and freshly ground black pepper as needed. The residual heat from the melted butter will gently warm the pre-cooked shrimp, keeping them tender.
5. Assemble and Serve: To serve, artfully arrange a portion of the crispy, butter-fried baby potatoes on each plate. Lay the tender, cooked white asparagus spears on top of the potatoes. Finally, spoon the warm shrimp and the luxurious butter sauce generously over the asparagus. Serve immediately to enjoy this exquisite spring delicacy at its best, perhaps with a glass of crisp German Riesling or Grüner Veltliner.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa