John Myers
Contents
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Ingredients
Asparagus:
- 720 g 1 kg fresh, white asparagus
- 3 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Butter
- 1 piece Lemon
Hollandaise Legere sauce.
- 100 ml Sauce Hollandaise Legere (ready-made sauce!)
- 2 tbsp Finely chopped parsley
Ham in bread dough:
- 2 Discs Ham in bread dough / leftover from yesterday 300 g see my recipe: *)
Serve:
- 2 piece Radish
- 2 tbsp Cream of horseradish
Instructions
Asparagus:
- Peel the asparagus with a peeler and cut off the woody ends. Cook the asparagus in salted water (1 teaspoon of salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8-10 minutes until al dente and remove.
Hollandaise Legere sauce:
- Wash the parsley, shake dry and cut finely. Carefully heat the hollandaise sauce slightly (do not boil!) And mix with the finely chopped parsley.
Ham in bread dough:
- Heat ham in bread dough from the day before in aluminum foil in the oven for approx. 15 minutes at 200 ° C, remove and cut 2 slices of approx. 150 g each.
Serve:
- Serve asparagus with hollandaise sauce and a slice of ham in bread dough, garnished with a radish and basil tip / leaves. Serve with cream and horseradish.
