John Myers
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Asparagus with Quick Hollandaise, Serrano Ham and Triplets
The perfect asparagus with quick hollandaise, serrano ham and triplets recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1 kg Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Fast Hollandaise:
- 150 g Butter
- 2 Eigelbe
- 0,5 tbsp Lemon juice
- 0,5 tsp Mild curry powder
- 0,5 tsp Glutamate
- 0,5 tsp Sambal oelek
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Sugar
Serrano ham:
- 80 g Serrano ham
Triplets:
- 250 g Triplets (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 Maggikraut Spitzen
- 2 * ½ Cherry Tomate
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. Fast Hollandaise:
Fast Hollandaise:
- Slowly melt the butter (150 g) in a saucepan. Beat the egg yolks (2 pieces) with lemon juice (½ tbsp) with a hand blender. Slowly add the hot butter and create a bond through constant pureeing. Finally season with mild curry powder (½ teaspoon), glutamate (½ teaspoon 9, sambal oelek (½ teaspoon) and sugar (1 big pinch).
Serrano ham:
- Arrange the serrano ham decoratively on 2 plates for serving.
Triplets:
- Peel the triplets (small, waxy potatoes), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Serve asparagus with fast hollandaise, Serrano ham and triplets, each garnished with a Maggi herb tip and half a cherry tomato.
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