PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 2 kg asparagus
- 8 eggs
- 300 grams cooked ham
- 2 egg yolks
- 2 teaspoons lemon juice
- 90 grams butter
- 1 teaspoon dill
- 800 grams firm texture potatoes, preferably Asparagus Lovers
- pepper, salt and a pinch of sugar
METHOD OF PREPARATION
- Peel the asparagus and remove the woody ends (for a handy instruction video on how to peel asparagus, click here)
- Scrub the potatoes or peel them.
- Cook the asparagus in ample water with a pinch of salt and some sugar.
- Boil the potatoes in a separate pan with a pinch of salt until done.
- Boil the eggs until hard-boiled in approx. 8 minutes.
- Place the egg yolks and the lemon juice in a small pan and place over low heat.
- Whisk continuously and add the butter in pieces.
- Do not heat too high, as the egg will curdle.
- Season the sauce to taste with dill, pepper and salt.
- Serve the asparagus with the ham on the side and pour the Hollandaise on top. Serve the potatoes separately.
Enjoy!
TIPS
Scrape your nail over the bottom of the asparagus: if moisture is released, then you know the asparagus are fresh.
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Boiling |
| Gang | Main dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★★☆ (2 stars) |
| Keuken | Dutch |
PREPARATION METHOD
NUMBER OF SERVINGS
- Number of servings: 4
INGREDIENTS
- 2 kg asparagus
- 8 eggs
- 300 grams cooked ham
- 2 egg yolks
- 2 teaspoons lemon juice
- 90 grams butter
- 1 teaspoon dill
- 800 grams firm texture potatoes, preferably Asparagus Lovers
- pepper, salt and a pinch of sugar
METHOD OF PREPARATION
- Peel the asparagus and remove the woody ends (for a handy instruction video on how to peel asparagus, click here)
- Scrub the potatoes or peel them.
- Cook the asparagus in ample water with a pinch of salt and some sugar.
- Boil the potatoes in a separate pan with a pinch of salt until done.
- Boil the eggs until hard-boiled in approx. 8 minutes.
- Place the egg yolks and the lemon juice in a small pan and place over low heat.
- Whisk continuously and add the butter in pieces.
- Do not heat too high, as the egg will curdle.
- Season the sauce to taste with dill, pepper and salt.
- Serve the asparagus with the ham on the side and pour the Hollandaise on top. Serve the potatoes separately.
Enjoy!
TIPS
Scrape your nail over the bottom of the asparagus: if moisture is released, then you know the asparagus are fresh.
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Boiling |
| Gang | Main dish |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★★☆ (2 stars) |
| Keuken | Dutch |
