John Myers
Classic Asparagus with Herb Hollandaise
The perfect classic asparagus with herb hollandaise recipe with a picture and simple step-by-step instructions.
- 1 kg Freshly peeled asparagus
- 1 pinch Salt
- 1 pinch Sugar
- 175 g Rosemary boiled ham
- 200 g Butter
- 2 piece Egg yolk
- 1 tbsp Freshly squeezed lemon juice
- 1 pinch Freshly grated ginger
- 2 tbsp Creme fraiche Cheese
- 1 pinch Freshly grated nutmeg
- 1 pinch White milled pepper
- 1 pinch Sea salt fine
- 1 tbsp Parsley smoothly finely chopped
- 0,5 tsp Finely chopped rosemary needles
- 1 tsp Freshly chopped dandelion leaves
- Let the asparagus simmer in salt and sugar water for about 20 minutes. The cooking water was a saved residue from the last asparagus boil. I added a splash of lemon juice. The cooking time can vary, depending on the thickness.
- Mix the egg yolk, lemon juice, sea salt, creme fraiche and vegetable stock until smooth. Bring the butter to the boil and add. Season to taste with ginger, nutmeg and pepper.
- Stir the sauce and add the herbs. Mix everything together again.
- Serve the asparagus with rolled ham, boiled potatoes and the herb sauce. The presented hollandaise is a favorite variant of mine. Of course everyone can vary them according to their taste.
Facebook Comments