John Myers
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Asparagus in Homemade Hollandaise Sauce with Potatoes and Ham
The perfect asparagus in homemade hollandaise sauce with potatoes and ham recipe with a picture and simple step-by-step instructions.
For boiling the asparagus
- 2,5 kg Fresh asparagus
- 3 tbsp Salt
- 0,5 tbsp Sugar
- 50 g Butter
For the homemade hollandaise sauce:
- 6 piece Eggs
- 100 ml Cream
- 100 g Butter
- 25 g Flour
- 0,25 liter Milk
- Asparagus water
- Sweet paprika
- 0,25 piece Lemon
For the boiled potatoes
- 1,5 kg Potatoes
- 1 tbsp Salt
In addition
- 500 g Cooked ham
- First, peel the asparagus, either at the farmer’s or with a professional peeling machine. Or simply work with an asparagus peeler – too much of the valuable asparagus is lost with the knife. Then cut off about 0.5 cm from the ends, cook with salt, sugar and butter over full heat for 15 to 20 minutes. Peel the potatoes and cook in salted water for 20 minutes.
For the hollandaise sauce
- Separate the egg yolk from the egg white. Stir in the egg yolks with the cream. Melt the butter in the pan, add the flour and stir well. Take the pan off the stove again and again so that the butter does not burn. Add some asparagus water and the milk. Stir in the egg yolk and cream mixture at a lower temperature. Season the sauce with paprika powder, fresh lemon juice, sugar and salt. If you like, you can add some white wine.
- Arrange everything together with the cooked ham, done.
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