Springtime German Meal: Spargelzeit Feast

Spring in Germany is synonymous with Spargelzeit (asparagus season), a beloved time when fresh white asparagus takes centre stage in restaurants and home kitchens. This recipe brings together classic German flavours with a focus on fresh, seasonal ingredients.

Menu:

Main Dish: White Asparagus with Hollandaise Sauce, New Potatoes, and Black Forest Ham

Side: Bavarian Spring Salad with Radishes and Fresh Herbs

Dessert: Strawberry-Rhubarb Compote with Vanilla Quark

White Asparagus with Hollandaise Sauce, New Potatoes & Black Forest Ham Ingredients (Serves 4):

• 1 kg (2.2 lbs) white asparagus

• 500 g (1.1 lbs) new potatoes

• 200 g (7 oz) Black Forest ham (or prosciutto)

• 1 tsp sugar

• 1 tsp salt

• 1 tbsp butter

For the Hollandaise Sauce:

• 3 egg yolks

• 150 g (⅔ cup) butter, melted

• 1 tbsp lemon juice

• Salt and white pepper to taste

• A pinch of cayenne pepper (optional)

Instructions:

• Prepare the asparagus: Peel the white asparagus from just below the tip downwards and trim the woody ends. In a large pot, bring water to a boil with sugar, salt, and butter. Add asparagus and cook for about 10–15 minutes until tender but not mushy. Drain and set aside.
• Cook the potatoes:

Scrub the new potatoes and boil them in salted water until tender, about 15 minutes. Drain and keep warm.

• Make the Hollandaise sauce:

• In a heatproof bowl, whisk egg yolks with lemon juice.
• Place the bowl over a saucepan with simmering water (double boiler method).

• Slowly drizzle in melted butter while whisking constantly until the sauce thickens.

• Season with salt, white pepper, and cayenne (if using).

• Assemble the dish: Plate the asparagus, drizzle with Hollandaise sauce, and serve with new potatoes and slices of Black Forest ham.

Bavarian Spring Salad with Radishes and Fresh Herbs

Ingredients:

• 1 small head of butter lettuce

• 1 bunch radishes, thinly sliced

• 1 cucumber, thinly sliced

• 1 bunch chives, chopped

• 1 tbsp fresh dill, chopped

For the Dressing:

• 3 tbsp white wine vinegar

• 1 tsp Dijon mustard

• 4 tbsp sunflower oil

• 1 tsp sugar

• Salt and pepper to taste

Instructions:

• Wash and dry the lettuce, then tear into bite-sized pieces.

• Toss with radishes, cucumber, chives, and dill.

• Whisk together the dressing ingredients and drizzle over the salad just before serving.

Strawberry-Rhubarb Compote with Vanilla Quark

Ingredients:

• 250 g (9 oz) rhubarb, chopped

• 250 g (9 oz) strawberries, hulled and halved

• 3 tbsp sugar

• 1 tsp lemon zest

• 1 tbsp water

For the Vanilla Quark:

• 250 g (9 oz) quark (or Greek yogurt)

• 1 tbsp honey

• 1 tsp vanilla extract

Instructions:

• In a saucepan, combine rhubarb, strawberries, sugar, lemon zest, and water. Simmer over low heat for 10–15 minutes until soft but still slightly chunky. Let cool.
• In a bowl, mix quark with honey and vanilla extract.

• Serve the compote warm or cold with a dollop of vanilla quark on top.

Pairing Suggestions:

• Drink: A crisp German Riesling or Silvaner wine pairs beautifully with asparagus.

• Bread: Serve with a side of fresh-baked Brötchen (German bread rolls) or rustic rye bread.

Enjoy this light yet flavourful Frühling (spring) meal, celebrating Germany’s seasonal delicacies!