in Recipes

Asparagus à la carte

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Ingredients for 4 servings:

  • 500 g white asparagus
  • 500 g asparagus, green
  • 500 g ham, salmon ham (poultry)
  • 3 packs of hollandaise sauce
  • 1 ½ kg potatoes, new
  • 1 bunch of flat-leaf parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel the asparagus and boil in salted water for 15 minutes. Drain carefully to prevent the heads from breaking. Boil the potatoes in their jacket potatoes. Finely chop the parsley (leave a few leaves for garnish). Heat the sauce. Arrange the asparagus and potatoes on the plates, then shape the salmon ham into small florets (fold the slice once and then roll it up lightly). Pour hollandaise sauce over the asparagus and potatoes and sprinkle with chopped parsley. Arrange the whole parsley leaves on the salmon ham florets and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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