John Myers
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Fresh Asparagus with Hollandaise Sauce, Boiled Ham and Potato Mushrooms
The perfect fresh asparagus with hollandaise sauce, boiled ham and potato mushrooms recipe with a picture and simple step-by-step instructions.
Asparagus with Hollandaise sauce:
- 1 kg Fresh asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 250 ml 1 Packung Sauce Hollandaise
- 1 tbsp Butter
Boiled ham:
- 200 g / 6 slices Cook ham
Potato mushrooms:
- 6 Pieces / peeled and shaped, approx. 70 g each Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 tbsp Chopped parsley for garnish
Asparagus with Hollandaise sauce:
- Peel the asparagus, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) for approx. 8 – 10 minutes until firm to the bite and take out (tip: this is very good a Wooden grill tongs). Put the asparagus peels and cut end pieces into the boiling water, boil for approx. 5 minutes and drain through a kitchen sieve. The collected asparagus stock is a good basis for an asparagus soup. Lovers drink the brew for drainage. Put the hollandaise sauce in a small saucepan, heat it carefully and refine it with butter (1 tbsp).
Boiled ham:
- Roll up the ham slices and distribute them decoratively on the two plates.
Potato mushrooms:
- Peel the potatoes, shape into potato mushrooms with the apple cutter and knife (see my recipe: Potato mushrooms), cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and pour off.
Serve:
- Serve asparagus with hollandaise, boiled ham and potato mushrooms, garnished with sliced parsley.
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