Spargel mit Sauce Hollandaise
Spargel mit Sauce Hollandaise, from above
Non vegGermany

Spargel mit Sauce Hollandaise

White asparagus, buttery sauce, new potatoes, ham. Spring in Germany has a uniform.

40 minTime
22 gProtein each
mildSpice
Asparagus season2 chapters · 1 min read

Make it your way

Grandma's wayThe classic spring plate with ham and new potatoes.
The original
579kcalsame
22 gproteinsame
9 gfibresame
40minutessame

Spargel mit Sauce Hollandaise.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White asparagus1 kg thick spears, peeled
Sugar1 tsp, for the water
Saltfor the water
Butter150 g for sauce, a knob for water
Lemon juice1½ tbsp
Egg yolk3
Water2 tbsp for the sauce
Potato600 g small new potatoes
Cooked hamthin slices of cooked or cured ham
Flat leaf parsleychopped

Method

5 steps
  1. 1Peel asparagus from just below the tip down, and snap off the woody ends.
  2. 2Boil the potatoes in salted water until tender. Toss with parsley.
  3. 3Simmer asparagus in water with salt, sugar, a knob of butter and a squeeze of lemon until just tender.
  4. 4Whisk yolks with water and lemon over barely simmering water until thick, then whisk in warm melted butter slowly.
  5. 5Plate asparagus, potatoes and ham, and pour hollandaise over the spears.
Serve it like this

Lay the spears side by side on a warm plate, pour hollandaise across the middle, add folded ham and parsley potatoes.

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Make it a meal

What goes with Spargel mit Sauce Hollandaise: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Wiener Schnitzel40 min
On the side Rotkohl75 min
On the side Kartoffelsalat45 min
To drink Sol kadhi40 min
Something sweet Versunkener Apfelkuchen70 min
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