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–+ servings
A plate of Asparagus German recipe with herbs and spices.
Serine Milo

Creamy German Asparagus

A delicious German asparagus dish featuring tender spears coated in a rich, creamy sauce with hints of nutmeg, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: European, German
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Asparagus Preparation
  • 1 lb fresh white or green asparagus (trimmed) Make sure to trim the ends of the asparagus.
Creamy Sauce
  • 3 tbsp butter Use unsalted butter for better flavor control.
  • 3 large egg yolks Beaten with lemon juice until frothy.
  • 1 tbsp lemon juice (freshly squeezed) Freshly squeezed for best flavor.
  • 1 cup heavy cream Can substitute with coconut cream for vegan version.
  • 1 tsp Dijon mustard (optional) Adds a bit of tanginess to the sauce.
  • a pinch nutmeg Grated or ground, to taste.
  • Salt and pepper To taste.
  • Fresh chives (for garnish, optional) Chopped for garnish before serving.

Method
 

Preparation
  1. Bring a pot of salted water to a gentle boil.
  2. Carefully add the asparagus to the boiling water and blanch for about 3-5 minutes until tender but still crisp.
  3. Drain the asparagus and set aside.
Making the Sauce
  1. In a saucepan, melt the butter over low heat.
  2. In a separate bowl, beat the egg yolks with lemon juice until frothy and pale.
  3. Once the butter is bubbling, add the cream and bring to a gentle simmer.
  4. Gradually whisk the egg mixture into the cream, stirring continuously until the sauce thickens (about 5-7 minutes).
  5. Season with salt, pepper, and a pinch of nutmeg.
Serving
  1. Toss the blanched asparagus in the creamy sauce until well coated.
  2. Serve warm, garnished with fresh chives if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 7gFat: 30gSaturated Fat: 18gSodium: 400mgFiber: 3gSugar: 2g

Notes

For a vegan option, substitute heavy cream with coconut cream and egg yolks with a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water). Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

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