Asparagus Tips with Hollandaise Sauce, Crispy Veal Schnitzel and Baby Potatoes

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people


Asparagus tips with hollandaise sauce:

  • 845 g 1 kg fresh, white asparagus tips / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Sting Butter
  • 1 piece Lemon
  • 100 g Sauce hollandaise casual (finished product)
  • 4 tbsp Chive rolls

Crispy veal schnitzel:

  • 210 g 2 veal schnitzel
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 2 tbsp Flour
  • 1 Egg
  • 1 tbsp Cooking cream
  • 50 g Panko breadcrumbs
  • 8 tbsp Sunflower oil

Baby potatoes:

  • 205 g 6 baby potatoes / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 3 Discs Lemon
  • 3 Rolls Rest of breaded eggs
  • 1,5 piece Strawberries


Asparagus tips with hollandaise sauce:

  • Peel the asparagus tips, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 8 - 10 minutes until al dente and remove. Clean / wash the chives and cut into rolls. Warm the hollandaise sauce slightly and mix it with the chives rolls (4 tbsp).

Crispy veal schnitzel:

  • Halve the veal schnitzel. Place in cold water for a few minutes (tip from an Austrian cook!), take out, place on kitchen paper, season on both sides with coarse sea salt from the mill and colored pepper from the mill, turn in flour, stir through the egg mixture (1 beaten egg + 1 Tablespoons of cooking cream) and bread with the panko breadcrumbs. Heat sunflower oil (8 tbsp) in a pan, add the breaded veal escalope and fry until golden-brown on both sides. Move the pan every now and then and scoop the schnitzel with the oil. Remove the schnitzel, degrease on kitchen paper and keep warm in the oven at 50 ° C until serving. Fry the rest of the breaded eggs in the pan. Remove and shape into rolls.

Baby potatoes:

  • Peel and wash the potatoes, grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain through a kitchen sieve.


  • Serve asparagus tips with hollandaise sauce, crispy veal escalope and baby potatoes, each garnished with a lemon wedge, an egg roll and half a strawberry.
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Written by John Myers

Professional Chef with 25 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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