While you can enjoy many fruits and vegetables year-round, asparagus is still an exception. That is why fans of the white and green stems enjoy the asparagus season all the more. There is plenty of time to eat the delicious vegetables in different variations – preferably with potatoes. Here is the recipe for boiled potatoes with asparagus, hollandaise sauce and ham rolls.
Ingredients for 4 people:
500 g potatoes
1 kg white asparagus
8 slices of cooked ham
1⁄2 bunch chives or parsley
For the sauce:
3 egg yolks
50 ml dry white wine
150 g butter
1 tbsp lemon juice
Preparation:
Wash and peel the potatoes and halve if necessary. Peel the asparagus and cut them about an inch from the bottom. Chop the parsley finely or cut the chives into rolls and set aside.
Boil the potatoes in salted water and let the asparagus infuse in the asparagus pot or in the largest possible pan.
Melt the butter in a small saucepan saucepan or bowl in the microwave and set aside. Fill another pan with a little water, set over medium heat and place in a slightly larger bowl. The pot should be completely covered by the bowl.
Put the white wine and three egg yolks in the bowl above the saucepan and stir with the whisk over the water bath over medium heat. Gradually stir in the melted butter, then remove the pan from the heat or reduce the heat to the lowest setting.
Professional Tip: keep oven gloves handy as the bowl gets very hot over the water bath.
Finally season the hollandaise sauce with salt, pepper and lemon juice and pour into a sauce bowl.
Finally pour the water out of the potatoes and remove the asparagus from the pot. Shape the ham slices into rolls and place two pieces on each of the four plates. Divide the potatoes, asparagus and ham rolls among the four plates and serve. If desired, the asparagus can be topped with hollandaise sauce at the table and sprinkled with chives or parsley.
