John Myers
Contents
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Ingredients
- 1 kg Asparagus
- 5 Large new potatoes
- 100 g Grated Emmental
- 8 slices Cooked ham
hollandaise sauce
- 250 g Melted butter
- 3 Egg yolk
- 3 tbsp Water
- 1 tbsp Lemon juice
- 1 tsp Garden herbs
- 1 pinch Salt
- 1 pinch Lemon pepper
Instructions
preparation
- Potatoes approx. 20min. cook with jacket potatoes
- Peel the asparagus and cook for about 8 minutes. boil in salted water
hollandaise sauce
- Mix the egg yolk, water and lemon juice with a little salt
- Stir the whole thing in a water bath until creamy
- Take the bowl out of the water bath and gradually add the melted butter, stirring constantly
- Season to taste with salt, pepper and herbs and set aside
Merging
- Peel the potatoes, cut them into slices and spread them like a roof tile in a baking dish
- Roll 2 stalks of asparagus into a slice of ham and place on top of the potato layer
- Spread the hollandaise sauce evenly on top with a spoon
- Spread the cheese evenly on top
- the whole thing for about 20 minutes. Baked in the oven at 180 ° C
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 1.8gProtein: 13gFat: 13.8g
