White asparagus and hollandaise sauce is a classic combination, served with a boiled egg, cooked ham and potatoes. Absolutely divine!
Made by Véronique
Published at 2015-05-11, this recipe is for 4 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Peel the white asparagus. Use your finger to feel if you didn't miss any little piece, cause the peel will be very stringy. Chop about 2 cm of the bottom and place the asparagus in cold water to prevent them from becoming brown.
Place the asparagus peels in a large pan and fill it with cold water. Add a little bit of butter and salt to it to create flavorful water for boiling later on. remove the asparagus peels from the large pan.
Meanwhile, wash and finely chop the fresh parsley and set aside. boil the potatoes for about 10 to 15 minutes. Poke them with a fork to make sure they're fully cooked. Boil the eggs for about 7 minutes.
Place the peeled asparagus in the pan filled with the prepared water. Don't let it come to a boil, let it simmer on medium-low heat for about 15 minutes. They are done when you can slightly bend them. Turn down the heat and let them wait in the water until they are ready to serve.
If you choose to make the Hollandaise sauce, you can check out our recipe for Hollandaise sauce here. If you rather not make the sauce, just make some clarified butter. Which is also one of the more traditional ways to serve white asparagus.
Add butter to a small saucepan and let it melt very slowly. You’ll notice some white substance is rising to the top. Skim the foam off using a spoon. The butter is now clarified and will look nice and clear.
Arrange 5 white asparagus on a plate and slice the boiled eggs in quarters. Divide the potatoes and cooked ham. Finish it off with hollandaise sauce or clarified butter and chopped parsley.
There aren't any comments left behind yet you can be the very first to comment!
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.