Asparagus with Hollandaise Sauce and Ham in Bread Dough

5 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 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: *)


  • 2 piece Radish
  • 2 tbsp Cream of horseradish



  • 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 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.
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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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