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🍽️ Asparagus with Lime Hollandaise and Ham Platter

436 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg white asparagus
• 1.5 tsp honey
• salt
• 800 g potatoes
• 30 g butter
• 1 lime
• 150 g cooked ham (thinly sliced)
• 150 g lean smoked ham (thinly sliced)
• 3 egg yolks
• 100 ml vegetable stock (or classic vegetable broth)
• 150 g yogurt (3.5% fat)
• white pepper
• cayenne pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the stalks carefully with a vegetable peeler.
3. 3. Trim off the woody lower ends generously.
4. 4. Place the trimmed peels and ends into a wide pot.
5. 5. Cover the material well with water.
6. 6. Add half a teaspoon of honey.
7. 7. Add a large pinch of salt.
8. 8. Bring the liquid to a boil.
9. 9. Simmer the broth covered at medium heat for 15 minutes.
10. 10. Wash the potatoes thoroughly in the meantime.
11. 11. Place the potatoes in another pot.
12. 12. Cover the potatoes with water.
13. 13. Bring the water to a boil.
14. 14. Cook the potatoes covered at medium heat for 20 to 25 minutes.
15. 15. Strain the asparagus broth through a sieve into a bowl.
16. 16. Pour the broth back into the pot.
17. 17. Melt the butter in a small saucepan.
18. 18. Set the melted butter aside.
19. 19. Rinse the lime under hot water.
20. 20. Dry the lime.
21. 21. Grate about half a teaspoon of fine zest.
22. 22. Cut the lime in half.
23. 23. Squeeze one half.
24. 24. Use the second lime half for something else.
25. 25. Remove visible fat from the different types of ham.
26. 26. Arrange the ham decoratively on a platter.
27. 27. Heat water in a pot just before the boiling point.
28. 28. Ensure the water does not bubble.
29. 29. Bring the strained asparagus broth to a boil again.
30. 30. Place the asparagus stalks into the broth.
31. 31. Cook the asparagus covered for about 12 minutes until al dente.
32. 32. Separate the eggs in the meantime.
33. 33. Place the egg yolks in a metal bowl with a rounded bottom.
34. 34. Add the lime zest to the egg yolks.
35. 35. Add one tablespoon of lime juice.
36. 36. Add vegetable stock.
37. 37. Use the egg whites for something else.
38. 38. Place the bowl on the pot with the barely simmering water.
39. 39. Ensure the bottom of the bowl does not touch the water.
40. 40. Whisk the egg yolk-lime mixture with a whisk.
41. 41. Whisk the mixture for 4 to 5 minutes.
42. 42. Continue until a creamy mass forms.
43. 43. Fold in room-temperature yogurt gradually.
44. 44. Finally, fold in the liquid butter in a thin stream.
45. 45. Season the sauce with salt.
46. 46. Season the sauce with pepper.
47. 47. Season the sauce with cayenne pepper.
48. 48. Add the remaining honey.
49. 49. Add one to two teaspoons of lime juice.
50. 50. Drain the potatoes.
51. 51. Shock the potatoes under cold water.
52. 52. Peel the potatoes.
53. 53. Lift the asparagus out of the broth with a slotted spoon.
54. 54. Let the asparagus drain.
55. 55. Plate the asparagus with the potatoes.
56. 56. Serve the ham platter alongside.
57. 57. Serve the lime hollandaise alongside.

Nutrition per serving

• kcal: 436
• Protein: 31 g · Fett/Fat: 16 g · Carbs: 42 g