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
Nutrition per portion
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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)
- 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.
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