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🍽️ Boiled potatoes with herb sabayon and white and green asparagus

384 kcal · 30 min · 4 servings

Ingredients

• 1 bunch green asparagus
• 1 bunch white asparagus
• 1 kg potatoes
• salt
• 6 egg yolks
• 125 ml white wine
• lemon juice
• 1 bunch mixed herbs (e.g. marjoram, chives, parsley)
• salt

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Peel the white asparagus completely.
4. 4. Peel only the bottom third of the green asparagus.
5. 5. Cut off the tough ends from both types of asparagus.
6. 6. Bring salted water to a gentle simmer.
7. 7. Cook the white asparagus for about 10 minutes.
8. 8. Add the green asparagus to the white asparagus.
9. 9. Cook both types together for another 10 minutes until done.
10. 10. Whisk the egg yolks in a bowl until frothy.
11. 11. Stir the white wine into the egg yolks.
12. 12. Hold the bowl over a pot of hot water (bain-marie).
13. 13. Continue whisking the mixture until frothy, but ensure it does not get too hot to prevent the eggs from scrambling.
14. 14. Remove the bowl from the heat.
15. 15. Stir the chopped herbs into the sauce.
16. 16. Season the sauce with lemon juice and salt to taste.
17. 17. Place the asparagus and boiled potatoes on a large platter.
18. 18. Pour the herb sabayon sauce over the vegetables.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 384
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 45 g