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Spargel mit zartem Schnitzel und cremiger Sauce Hollandaise

Ein klassisches Frühlingsgericht mit frischem Spargel, zarten Kalbsschnitzeln und einer cremigen Sauce Hollandaise – leicht, frisch und perfekt für gemütliche Familienessen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Spargel, Schnitzel and Sauce Hollandaise
  • 1.5 kg Spargel fresh and regional
  • a pinch sugar for cooking the asparagus
  • 8 pieces thin veal schnitzels zart und schnell gebraten
  • salt and pepper for seasoning
  • 2 pieces eggs for breading
  • 100 g flour for first breading layer
  • 180 g breadcrumbs for crispy coating
  • 150 g clarified butter for frying
  • 40 g butter for Sauce Hollandaise
  • 40 g flour for roux in sauce
  • 400 ml asparagus cooking water
  • 100 g cream
  • 1 bunch chervil fresh, for sauce and garnish
  • 1 piece lemon unwaxed, for freshness and decoration
  • 1 piece orange unwaxed, for fruit kick and decoration

Equipment

  • Large Pot
  • Large Pan
  • Mixing Bowls

Method
 

  1. Step 1: Wash the asparagus thoroughly, peel it and cut off the woody ends. Cook it in plenty of boiling salted water with a pinch of sugar for about 15-18 minutes until tender. Keep warm.
  2. Step 2: Rinse the veal schnitzels briefly, pat dry and flatten slightly. Season with salt and pepper.
  3. Step 3: Beat the eggs in a bowl well. Coat the schnitzels first in flour, then in eggs, and finally in breadcrumbs until evenly covered.
  4. Step 4: Heat clarified butter in a large pan over medium heat. Fry the schnitzels in batches for 5-6 minutes, turning occasionally, until golden brown and crispy. Keep warm.
  5. Step 5: For the Sauce Hollandaise, melt butter in a pot. Stir in the 40 g flour to make a roux. Gradually add 400 ml asparagus cooking water and cream, stirring constantly. Let sauce simmer gently for about 5 minutes until creamy. Season with salt and pepper.
  6. Step 6: Wash chervil and pluck leaves. Reserve some for garnish, roughly chop the rest and stir into the sauce.
  7. Step 7: Arrange schnitzels and asparagus on plates. Pour some Sauce Hollandaise over the asparagus and serve the rest separately. Garnish with fresh chervil and lemon and orange slices for a fresh touch.
  8. Step 8 (optional): Serve with crispy fried potatoes or a light salad, such as a fresh yogurt-dressed pasta salad.

Notes

Variations: Use chicken schnitzels instead of veal for a budget-friendly option. Add a splash of white wine or Dijon mustard to the sauce for extra flavor. Enrich asparagus with fresh ham or crispy bacon. Garnish with pomegranate seeds for a fruity twist. Store leftovers properly: asparagus wrapped in a damp cloth for 1-2 days, schnitzel airtight for 1 day, sauce in airtight container for up to 2 days and reheat gently.