Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)
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Total Time
30 mins
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Course
Appetizer
Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 10 or more baby potatoes
- A bunch of white asparagus
For the hollandaise sauce:
- 2-3 egg yolks
- Juice of 1/2 lemon
- a pinch of salt
- 100 g 1/2 cup butter, melted
To finish the dish:
- finely chopped parsley
Instructions
- Start by steaming some baby potatoes until perfectly tender.
- While the potatoes are steaming, cut the bottom ends off the asparagus, peel them (but avoid the tender tips) and boil them, either in a skillet or in a asparagus cooker filled to an inch or two with water, for 5-10 minutes, depending on how thick they are and how crisp you like them.
- When both the asparagus and potatoes are just about the way you like them, make the hollandaise sauce by placing two or three egg yolks in a bowl that is sitting above a pot of simmering water, add the juice of half a lemon and a bit of salt and whisk briskly until the eggs are quite frothy. As they heat up, they will begin to thicken.
- Ddd a 1/2 cup of butter, which you will have melted separately, bit by bit, as you continue to whisk. As each bit of melted butter is absorbed by the egg, add a bit more butter, whisking all the time, until you have a nice creamy sauce. Add hot water to thin out the sauce if need be and remove from the heat.
- Transfer the asparagus and potatoes to a serving dish (making sure they are well drained) and pour over the hollandaise sauce.
- Sprinkle some finely chopped parsley over the dish and serve immediately.
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