Friday, May 20, 2016

White Asparagus with Speck in Orange Chervil Cream Sauce

I'm a little late into white asparagus season in posting this recipe. However, I recently saw a few bunches around in the markets. You can easily substitute green asparagus in this dish.

The orange chervil sauce is worth making by itself. Use fresh chervil if you can. Leave out the speck or thick cut bacon for a vegetarian version. 

Each year, when Germany has white asparagus fever, watch out. As soon as the "white gold" is harvested, Germans are in their kitchens creating new and traditional white asparagus recipes. The German cooking magazines are filled with eye-catching dishes to make with weiss spargeln.

I saw a version of this recipe in one of the magazines and was looking forward to reinventing it. 

Unlike the green variety, white asparagus must be peeled before cooking. In this recipe, the asparagus is boiled. Then, a luscious, creamy, orange, white wine sauce spiked with chervil is poured over the cooked asparagus. I added speck or thick cut bacon pieces as well. Leave these out for a lighter, vegetarian version.
for the full recipe and instructions, hop on over to my German Food Page at

1 comment:

  1. I've not seen any white asparagus at our markets here in Florida but I'm sure your sauce would be good with green asparagus as well. Your post brought back memories of trips to Germany during the spargel season when restaurants had entire spargel menus.


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