White asparagus with potatoes, ham and Hollandaise sauce

Instructions

Boil the potatoes and asparagus

1. Peel the potatoes, wash them and cook them in boiling salted water over a medium heat for about 30 minutes.
2. In another saucepan, bring the water, salt, sugar and a little oil to the boil.
3. Peel the white asparagus, using the remove the woody ends.
4. Put the asparagus in the water and leave to soak for approx. 10 minutes.
5. Or cook the asparagus in the steamer at 100 °C for approx. 10-15 minutes until al dente.

Prepare the Hollandaise sauce

1. The Divide the butter into 3 pieces – 2 small pieces of 10-15g each and 1 large piece.
2. Melt the large piece of butter over low heat and set aside.
3. Prepare a water bath.
4. Separate the egg whites from the yolks.
5. The yolks in a metal bowl, blend for about 1 minute.
6. Add the lemon juice, water and salt and beat for another 30 seconds.
7. Add a small knob of butter and place the bowl in the prepared water bath (about 60 degrees).
8. If lower Continue beating heat for about 2 minutes, b until the yolks have thickened
9. Have another bowl of cold water ready.
10. Should clumps of eggs form, the bottom of the bowl can be immediately cooled in cold water while continuing to mix.
11. Remove the pan with the water bath from the heat and Quickly mix in the second small knob of butter.
12. Followed by the melted butter, which is gradually whisked into the egg yolk mixture.
13. Salt and pepper the hollandaise sauce and serve with the asparagus and boiled potatoes with ham.

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