Asparagus with Hollandaise Sauce, Mini Crispy Schnitzel and Triplets

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Asparagus with hollandaise sauce:

  • 340 g 500 g asparagus / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Sting Butter
  • 1 piece Lemon
  • 100 g Hollandaise sauce casual
  • 7,5 g ½ cream cheese with fine herbs
  • 4 tbsp Finely chopped parsley

Mini crispy schnitzel:

  • 100 g 2 mini crispy schnitzel frozen
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill

Triplets: (Small, waxy potatoes!)

  • 250 g 350 g Potatoes (triplets) / 10 pieces / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill


  • 2 Discs Lemon
  • 2 piece Large radishes


Asparagus with hollandaise sauce:

  • Peel the asparagus, cut off the wooden ends, cook in salted water (1 teaspoon), salt with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for approx. 7 - 8 al dente and remove. Wash the parsley, shake dry, cut into small pieces and casually stir into the hollandaise sauce with the cream cheese (½ packet / 7.5 g) and heat gently. Not cook !

Mini crispy schnitzel:

  • Fry the frozen mini crispy schnitzel in a pan with sunflower oil for about 3 minutes on both sides, season with coarse sea salt from the mill (1 big pinch each) and remove.

Triplets: (Small, waxy potatoes!)

  • Peel and wash triplets in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon / for the beautiful yellow color!) And whole caraway (1 teaspoon / for the piquant taste!) Cook for about 20 minutes and cook through drain a kitchen sieve. To serve, season with coarse sea salt from the mill (2 big pinches).


  • Serve asparagus with hollandaise sauce, mini crispy schnitzel and triplets, each garnished with a radish and a slice of lemon.
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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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