Founder of @Umami Sans Frontiรจres
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 10โ15 minutes.
* The cooking time may vary depending on the thicknessโit’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 waterโthis 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.
๐Helpful Notes for Cooking and Serving๐
โญ๏ธ 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 asparagusโs natural sweetness and helps maintain its bright colour.
โญ๏ธPeel White Asparagus Generously: White asparagus often has tough skin, especially toward the bottom. Donโt hesitate to peel it thoroughly from just below the tip, and trim about 2 cm off the ends to ensure a tender texture.
โญ๏ธA French Sauce Loved in Germany: Hollandaise sauce originated in France but has become a classic in German cuisine. Youโll often see this dish in restaurants across Germany, especially served with ham. It pairs well with both wine and beer – choose your favorite!
โญ๏ธNot Just for Potatoes: Hollandaise sauce isnโt only great with potatoesโit also goes well with plain white rice ๐. A simple substitution that still brings rich flavour to the dish.
โญ๏ธTry Other Vegetables Too: If asparagus isnโt easily available where you live, try using green vegetables like broccoli ๐ฅฆor green beans instead. They pair beautifully with Hollandaise and offer a lovely seasonal alternative.
Founder of @Umami Sans Frontiรจres
