Grilled German White Asparagus with Velvet Hollandaise

Introduction

In Germany, the arrival of spring is synonymous with one obsession: "Spargelzeit," or asparagus season. While the rest of the world often leans toward the green variety, culinary connoisseurs know that white asparagus—often called "white gold"—is the true delicacy of the harvest. Grown underground to prevent chlorophyll production, white asparagus is significantly thicker, more tender, and possesses a subtle, nutty sweetness that green stalks simply cannot match. While traditionally boiled in water with butter and lemon, we are taking this classic dish to new heights by cooking it on the Arteflame grill. The flat cooktop allows the stalks to cook in their own juices while developing a beautiful, golden sear that enhances their natural sugars. Paired with a rich, buttery Hollandaise sauce prepared right on the grill surface, this recipe captures the essence of European fine dining with the rustic charm of outdoor cooking. It is a celebration of seasonal produce that turns a side dish into the main event.

Ingredients

The White Asparagus

• 2 lbs fresh German white asparagus (thick stalks are preferred)
• 1 tbsp coarse sea salt
• 1 tsp sugar (to balance any bitterness)
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice

The Homemade Hollandaise

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter, melted and warm
• Pinch of cayenne pepper
• Salt and white pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep the White Gold

1. Wash the asparagus thoroughly under cold water to remove any grit.
2. Unlike green asparagus, white asparagus must be peeled. Using a vegetable peeler, start from just below the head (leave the tip intact) and peel all the way down to the bottom. The skin is fibrous and bitter, so be thorough.
3. Cut off the woody bottom ends, usually about 1-2 inches from the base.
4. Toss the peeled spears in the melted butter, lemon juice, sugar, and sea salt until evenly coated.

Step 2: Fire Up the Arteflame

1. Build a medium fire in your Arteflame grill. You want the cooktop to be hot, but not searingly hot like you would need for a steak.
2. Lightly oil the flat steel cooktop with a high-heat oil (like grapeseed or avocado oil) to season the surface.
3. Move the coals so you have a medium-heat zone available on the outer ring of the cooktop.

Step 3: Grill the Asparagus

1. Place the asparagus spears on the flat cooktop. Do not place them directly over the open fire; use the medium-heat zone.
2. Grill for approximately 10-15 minutes, rolling them occasionally to ensure even browning.
3. The sugar in the marinade will help caramelized the outside, turning them a beautiful golden brown.
4. Check for doneness by inserting a sharp knife into the thickest end; it should slide in with little resistance but the spear should not be mushy.

Step 4: Whisk the Hollandaise

1. While the asparagus finishes, place a heat-safe metal bowl or small saucepan on the coolest outer edge of the grill.
2. Whisk the egg yolks and lemon juice together vigorously until the mixture thickens and doubles in volume.
3. Slowly drizzle in the warm melted butter while whisking constantly. This creates the emulsion. If the heat gets too high, move the bowl off the grill to prevent scrambling the eggs.
4. Whisk in the salt, white pepper, and a pinch of cayenne.

Step 5: Assemble and Serve

1. Remove the asparagus from the grill and arrange on a warmed platter.
2. Pour the warm, velvet Hollandaise generously over the stalks (or serve on the side for dipping).
3. Garnish with freshly chopped parsley and serve immediately.

Tips

Working with white asparagus requires a bit more attention to detail than its green counterpart, but the results are worth the effort. The most critical step is the peeling; if you leave any skin on the stalk, it will be stringy and tough to chew. Don't be afraid to peel aggressively—you want to get down to the tender core. Regarding the grilling process on the Arteflame, utilize the different heat zones. White asparagus is thicker and takes longer to cook through than green asparagus. Start it on a hotter part of the ring to get a nice color, then move it to the cooler outer edge to let the inside soften without burning the exterior. For the Hollandaise, temperature control is key. If your sauce starts to separate (break), whisk in a teaspoon of warm water immediately to bring the emulsion back together.

Variations

While the classic preparation is divine, you can easily tweak this recipe to suit different palates or dietary needs. The mild flavor of white asparagus acts as a wonderful canvas for various culinary experiments. Here are a few ways to mix things up on your Arteflame:

• Classic German Style: Wrap bundles of 3 spears in high-quality cooked ham or prosciutto before grilling for a salty, savory kick.
• Vegan Option: Substitute the butter in the marinade for olive oil and use a vegan hollandaise made from silken tofu or cashew cream.
• Herb Infusion: Add fresh dill or tarragon to the marinade for an aromatic twist that pairs lovely with fish.
• Citrus Zest: Add orange zest instead of lemon to the Hollandaise for a slightly sweeter, floral note.
• The "Traffic Light": Grill both white and green asparagus together for a visually striking presentation and a contrast in textures.

Best pairings

White asparagus is traditionally considered a main course in Germany, but it plays incredibly well with others. Because the flavor is delicate and nutty, you want to avoid overpowering it with heavy red meats or overly spicy sides. The goal is to complement the buttery richness of the Hollandaise and the slight char from the grill. Keep the sides simple to let the "white gold" shine.

• Wiener Schnitzel: A crisp, breaded veal or pork cutlet is the most iconic partner for Spargel.
• New Potatoes: Boiled baby potatoes with parsley and butter (Salzkartoffeln) are essential for soaking up extra sauce.
• Grilled Salmon: The fatty richness of salmon cooked on the Arteflame matches the texture of the asparagus perfectly.
• Dry White Wine: A crisp German Riesling, Silvaner, or Pinot Blanc cuts through the richness of the Hollandaise.
• Cured Ham: Thin slices of Black Forest ham or Serrano ham served cold on the side provide a salty contrast.

Conclusion

Grilling German white asparagus on the Arteflame is more than just a recipe; it is a ritual that welcomes the warmth of spring. By moving this traditional dish from the boiling pot to the flat-top grill, you unlock a depth of flavor—caramelized, smoky, and tender—that simply cannot be achieved in a kitchen. The combination of the hot, charred vegetable with the cool, creamy richness of the Hollandaise creates a textural masterpiece that will impress even the most discerning guests. Whether you are hosting a formal garden party or a casual Sunday family meal, this dish brings a touch of European elegance to your backyard. So, grab a bundle of "white gold" while the season lasts, fire up the grill, and enjoy one of the culinary world’s greatest treats.