Schnitzel with Asparagus and Hollandaise Sauce

The arrival of spring in Germany is synonymous with the start of asparagus season. One classic way to celebrate this seasonal delicacy is by enjoying Schnitzel with Asparagus, Salzkartoffeln (boiled potatoes), and Hollandaise Sauce. In this article, we’ll explore the origins of this dish, its health benefits, and how to prepare it step by step.

Schnitzel with asparagus, Hollandaise sauce, and boiled potatoes

Asparagus Season

Asparagus, also known as “white gold,” is highly anticipated by food enthusiasts. While it’s available year-round from various sources, the true excitement begins when local German asparagus hits the market. The official asparagus season in Germany typically runs from mid-April to June 24th. During this time, you’ll find fresh asparagus at farm stands, markets, and supermarkets.

Health Benefits of Asparagus

Asparagus is not only delicious but also nutritious. It’s low in calories (only 18 kcal per 100 grams) and consists mainly of water (over 90%). Here are some health benefits of asparagus:

Rich in Vitamins: Asparagus is a good source of vitamins A, C, E, and K.
Low in Fat: It contains minimal fat and is cholesterol-free.
Digestive Aid: Asparagus is rich in dietary fiber, which supports healthy digestion.
Antioxidant Properties: It contains antioxidants that may help protect against certain diseases.

Preparing Schnitzel with Asparagus

Let’s dive into the classic recipe for Schnitzel with Asparagus, Salzkartoffeln, and Hollandaise Sauce:

Ingredients:

Thin pork or veal schnitzels
Fresh asparagus spears
Salt and pepper
Flour for dredging
Eggs for coating
Breadcrumbs for breading
Butter or oil for frying
Boiled Salzkartoffeln (small potatoes)
Hollandaise Sauce (store-bought or homemade)

Instructions:

Prepare the Asparagus:
- Peel the asparagus spears and trim the tough ends.
- Cook the asparagus in salted water with a teaspoon of sugar for about 8 minutes until tender.
Prepare the Schnitzel:
- Pound the schnitzels between plastic wrap to flatten them.
- Season with salt and pepper.
- Dredge each schnitzel in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry the schnitzels in butter or oil until golden brown.
Make the Hollandaise Sauce:
- Prepare the Hollandaise sauce according to the package instructions or make it from scratch.
- Add chopped herbs (such as parsley or chives) to the sauce for extra flavor.
Assemble the Dish:
- Place the cooked asparagus on a plate and brush with melted butter.
- Arrange the schnitzel on top of the asparagus.
- Drizzle the warm Hollandaise sauce over the schnitzel.
- Garnish with fresh herbs.
Serve with Salzkartoffeln:
- Accompany the dish with boiled Salzkartoffeln.

Conclusion

Schnitzel with Asparagus and Hollandaise Sauce is a delightful combination of flavors and textures. Whether you’re enjoying it at home or in a restaurant, this classic German dish celebrates the best of spring produce. Bon appétit! 🍽️

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