John Myers
Asparagus with Lightning Hollandaise
The perfect asparagus with lightning hollandaise recipe with a picture and simple step-by-step instructions.
- 2 kg Fresh asparagus
- 1 kg Potato
- 2 Egg yolk
- Salt
- 1 tbsp Creme fraiche Cheese
- 175 g Butter
- 200 g Black Forest ham
- Peel the asparagus and cut off the ends. Bring 3 liters of salted water to the boil in a large saucepan.
- Wash the potatoes thoroughly. Cover with salted water, bring to the boil in a saucepan and cook for about 20 minutes. Put the asparagus in the boiling salted water and cook covered over a mild heat for about 12-15 minutes.
- Meanwhile for the lightning hollandaise: put the egg yolks, 1 pinch of salt and creme fraiche in a tall, narrow container and puree until smooth with the cutting stick. Melt the butter and bring to the boil briefly. Slowly pour the hot butter into the egg mixture while running the cutting stick.
- Lift the asparagus out of the water with a slotted spoon. Drain the potatoes. Serve the asparagus, potatoes and hollandaise with the ham.
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