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Fresh Asparagus with Hollandaise Sauce, Boiled Ham and Potato Mushrooms

5 from 5 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Asparagus with Hollandaise sauce:

  • 1 kg Fresh asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon
  • 250 ml 1 package hollandaise sauce
  • 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

Instructions
 

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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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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