Another great         Kitchen Project             Recipes from a German Grandma              Recipe Request                German OnlineShop

German Recipe index

Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background


we keep your email and name private

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recomendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links


Spargel und Grüner Sosse

Asparagus in German Green Sauce ( a creamy sauce with fresh herbs and eggs)

4 servings

Grüner Sauce:
3 hard boiled eggs
3 tablespoons mild vinegar
1 tablespoon spicy mustard
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
1 / 3 cup Olive oil
1 cup (250 grams)*strained yogurt
1 / 4 cup shallot, 2 small
1 large bunch of 7 different herbs
(See below)
milk to thin if necessary

2 bunches Asparagus cooked German style
White, green or a combination
Hard boiled egg wedge

printer friendly

*You can use quark, creme Fraiche, or sour cream



Traditional Some alternatives


Lemon Balm

In the picture I could not find Burnett or Sorrel so I used dill and tarragon,
If you can't find 7 then I suggest you use what you can find, which can be great it just won't be traditional Frankfurt Green sauce.

The base of the sauce is 1 cup of strained yogurt, quark, creme fraiche or Sour cream.

Wash and let dry a bit and then chop the herbs fine.

Put the vinegar, oil , mustard, salt, pepper sugar and shallots and blend in the food processor or in a bowl and whip.

Put the egg yolks from the hard boilded eggs through a sieve that is placed over a bowl. Some folks put them right into a blender. You can also use a grater to grate the yolks.

Chop the boiled egg whites in a fine dice.

Whip in the yogurt with the dressing.

Add the eggs whites and yolks, and the herbs and fold them in.

Thin down the sauce if necessary with a little milk or if you want olive oil.

Spoon some of the sauce on the plate and then put the Spargels (asparagus) on and top with the sauce and hard boiled egg wedge.

There are many variations on this sauce, one of them is to take some of the herbs and blend them so that your sauce has a nice shade of green.
I used 1 / 4 cup of the chopped herbs here with 1 / 4 cup of yogurt and pureed them till smooth. Then I added it to the sauce.

See this really interesting product from box to plate
developed by the famous
German Manufacturer Julius Maggi
Go here to make Maggi Kartoffel Knödel
(Potato Dumplings)


Alba Refill Gulasch
Seasoning, 90g

Knorr Beef Stew (Goulash)
Entrée Mix

Bende Hungarian
Goulasch Spices and Paprika


Our Retail Store has moved!
Our new and improved retail store is now open in Colleyville! 
The address: 5100 State Hwy 121 Colleyville, TX 76034
(817) 354-8101
Hours of operation:
Mon - Sat:  9am - 9pm
Sundays:   10am - 6pm


Do you have a question or comment on this recipe?

Didn't find the recipe that you were looking for? Search for it through google.


Back to top

E-Mail The Webmaster
© 1998- to present The Kitchen Project 

Last updated June 5, 2014