Steamed asparagus and potatoes

Ingredients for 4 servings:

• 1 ½ kg asparagus, white, about thumb thick
• 1 kg potatoes, small or halved medium
• Salt and pepper, white
• butter
• nutmeg
• Hollandaise sauce
• Cooked ham, optional
• Egg(s), boiled, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for the electric steamer or the perforated cooking pot insert

Peel the asparagus from the head to the tip. Trim off any less attractive ends. Store the asparagus in cold water until ready to use. I have an electric steamer with two stacked perforated inserts. Place peeled potatoes, halved if necessary, on the lower insert. I don’t peel very young potatoes. Place the asparagus in the upper insert. Then steam the vegetables with the lid closed for about 30-35 minutes. Depending on the thickness, this can be shorter or longer. When in doubt, I cut off a piece from the thickest end of the asparagus and taste it. Season everything with white pepper, salt, and melted butter. Feel free to add grated nutmeg or hollandaise sauce (I like to make instant hollandaise). Cooked ham and/or a hard-boiled egg are also delicious. Tip: The peels and trimmings can be used to make a broth or cream of asparagus soup. Add any leftover asparagus to the soup or make a cold appetizer with vinaigrette and chopped egg.