Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Boil the Water: Fill a large pot with plenty of water and bring it to a boil.
2/ Prepare the Asparagus: Wash the asparagus, peel it using a vegetable peeler, and trim about 2 cm off the bottom ends.
3/ Cook the Asparagus: Once the water is boiling, add the white asparagus along with 2 teaspoons of salt, 1 teaspoon of sugar, and 1 teaspoon of lemon juice. Reduce the heat to low and simmer for about 10–15 minutes.
* The cooking time may vary depending on the thickness—it’s ready when a skewer passes through easily.
For green asparagus, the boiling time is about 5 minutes.
4/ Drain the Asparagus: Place the cooked asparagus in a colander to drain and remove excess moisture.
5/ Boil the Potatoes: Put the potatoes in a pot, add enough water to cover them, and add 1 teaspoon of salt. Bring to a boil and cook for about 20 minutes until tender.
6/ Drain and Peel the Potatoes: When the potatoes are soft, drain them in a colander. Rinse briefly under cold running water—this makes the skins easier to peel. Let them cool slightly, then peel.
7/ Prepare the Hollandaise Sauce: Make the Hollandaise sauce.
* Please refer to the Hollandaise sauce recipe. If using store-bought sauce, gently heat it in a small pot.
8/ Plate the Dish: Arrange the asparagus, potatoes, and ham on a plate. Spoon the warm Hollandaise sauce over the top.
9/ Garnish: If you have fresh parsley, finely chop and sprinkle it over the dish for a fresh finish.
🌟Helpful Notes for Cooking and Serving🌟
⭐️ Add a Touch of Sweetness to the Boiling Water: Adding a teaspoon of sugar and a splash of lemon juice to the boiling water enhances the asparagus’s natural sweetness and helps maintain its bright colour.
⭐️Peel White Asparagus Generously: White asparagus often has tough skin, especially toward the bottom. Don’t hesitate to peel it thoroughly from just below the tip, and trim about 2 cm off the ends to ensure a tender texture.
⭐️A French Sauce Loved in Germany: Hollandaise sauce originated in France but has become a classic in German cuisine. You’ll often see this dish in restaurants across Germany, especially served with ham. It pairs well with both wine and beer – choose your favorite!
⭐️Not Just for Potatoes: Hollandaise sauce isn’t only great with potatoes—it also goes well with plain white rice 🍚. A simple substitution that still brings rich flavour to the dish.
⭐️Try Other Vegetables Too: If asparagus isn’t easily available where you live, try using green vegetables like broccoli 🥦or green beans instead. They pair beautifully with Hollandaise and offer a lovely seasonal alternative.
Founder of @Umami Sans Frontières
