Asparagus, new potatoes, turkey schnitzel and hollandaise sauce

Ingredients for 3 servings:

• 1 ½ kg asparagus, white
• ½ bunch parsley
• ½ bunch chives
• 600 g potatoes, new, small
• 3 turkey schnitzels, approx. 120 g each
• 3 m.-sized eggs
• 100 g breadcrumbs
• 200 g butter
• 1 lemon(s), the juice
• salt and pepper
• Paprika powder, sweet
• nutmeg
• vegetable oil

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Wash and peel 1.5 kg of white asparagus, then snap off the ends. (Breaking off the ends will immediately show if any asparagus peels have been missed.) Place the asparagus in a damp cloth. Cover the asparagus peels and ends in a pot with water and bring to a boil. Then let it steep for at least 1/2 hour (do not boil, otherwise the broth could become bitter). In the meantime, cut 1/2 bunch of chives and 1/2 bunch of parsley (preferably fresh from the garden or balcony) into small florets or rings. Leave a few chives whole (for decoration). Peel the potatoes, halve or quarter them (depending on size), and boil in salted water for 1/2 hour. After 1/4 hour, place the asparagus in a large pot (preferably a roasting pan), cover with the asparagus water, add 2 teaspoons of salt, 1 teaspoon of sugar, the juice of 1/2 lemon, and a knob of butter, and boil for 1/4 hour. Meanwhile, beat the turkey escalopes. Beat 2 eggs until frothy and season with pepper, salt, and paprika. Heat a little vegetable oil in a large pan and add a knob of butter. Coat the turkey escalopes first in the seasoned egg, then in the breadcrumbs, and fry until golden brown on both sides. Melt 125g butter and skim off the whey (clarify). Mix the egg yolk with the juice of 1/2 lemon, season with salt, pepper, and nutmeg, and heat gently over a bain-marie, stirring constantly. Add the clarified butter a little at a time, then in a very thin stream, stirring constantly. Drain the potatoes. Place 1 turkey escalope, 1 portion of potatoes, and asparagus on each plate, pour over the hollandaise sauce, and garnish with parsley and chives.