Spargel – Asparagus

This is green and healthy because…

Asparagus is in season in spring in Europe. Don’t buy it out of season, because then it’s flown here from Peru (and then it’s most assuredly not good for the climate).

Of course, every vegetable is good for your health. You definitely should consider skipping the meat and just eat the veggies. It’s still yummy!

Many vegetables have positive “side-effects”. Here are some for asparagus:

  • is good against cancer
  • helps in weight loss
  • is good for your heart
  • relieves hangovers
  • lowers your risk of diabetes
  • treats rheumatism
  • relieves depression
  • helps with blood cholesterol
  • contains vitamin E
  • is full of vitamin K
  • boosts your mood


Difficulty: Medium


Prep time


Cooking time




  • 1 kg white asparagus

  • 1 kg potatoes

  • 100 g breadcrumbs

  • 1 egg

  • Salt and pepper

  • 4 Schnitzel (veal, pork or turkey)

  • Hollandaise sauce (400 ml)


  • Peel both the potatoes and the asparagus. Boil the potatoes for about 20 minutes in salted water.
  • Cook the asparagus for about 15 minutes in lightly boiling water.
  • Wash the schnitzel and pat them dry, then season with salt and pepper.
  • Break the egg into a shallow dish and beat.
  • Place the breadcrumbs in another shallow dish.
  • Dredge the schnitzel first in the beaten egg, then in the bread crumbs. Press firmly to make the breadcrumb coating stick well.
  •  In a pan, fry the schnitzel on both sides until golden brown.
  • Heat the Hollandaise Sauce
    (finished product or freshly prepared in a water bath: 4 egg yolks, 250 g melted butter, lemon juice, salt, white pepper).
  • Place potatoes, asparagus and the schnitzel on a plate, garnish with a little hollandaise sauce and serve.