Asparagus Hollandaise - Spring Cuisine At Its Swoon-Worthy Best.

Written by thegluttonlife.

*the recipe for hollandaise is in another post here
Traditional, simple Dutch recipe for white asparagus
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:40 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

    • 1kg white asparagus, peeled
    • 800g baby potatoes, unpeeled
    • 4 eggs
    • 8 slices of cooked, or grilled ham
    • 40g butter
    • 4 tablespoons flat leaf parsley, roughly chopped
    • Coarse salt
    • -
    • For the hollandaise:
    • 125g butter
    • 2 egg yolks
    • 1 tablespoon white wine vinegar
    • 1 tablespoon lemon juice
    • 1 tablespoon water
    • ½ teaspoon salt
    1. Scrub the baby potatoes until clean. Put the potatoes in a pan and cover them with water. Add some salt and bring to a boil. Continue boiling until the potatoes are tender, for about 20 minutes. When the potatoes are ready, drain them and add 40g of butter, the chopped flat leaf parsley and a pinch of coarse salt. Mix until the butter has melted and covered all the potatoes. Set aside.
    2. In the meantime boil the eggs in a small saucepan for 6 minutes for a nice soft yolk. Peel the eggs and set aside until serving.
    3. In another pot large enough for the asparagus, bring salted water to a boil. Use a vegetable peeler to remove the tougher skin of the asparagus and cut about 2 cm from the bottom of the asparagus. When the water is boiling add the asparagus and boil for about 12 - 15 minutes until they are tender. Remove asparagus from the pot.
    4. The Hollandaise sauce should be made right before serving as the sauce needs to be served warm, but does not re-heat well. (recipe here)
    5. To serve, place the asparagus on a plate all facing the same way. Place your parsley and butter covered baby potatoes, halved boiled eggs, and slices of ham around the asparagus. Cover the asparagus with a good amount of the Hollandaise sauce, or melted butter. Serve immediately.

    Older Post Newer Post

    Leave a comment