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🍽️ Asparagus with Four Different Sauces

1148 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• salt
• 2 tbsp butter
• 1 tsp sugar
• 800 g new potatoes
• 250 g cat ham
• 100 g butter
• 1 tbsp parsley (chopped)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• salt
• white pepper (from the mill)
• 0.5 bunch basil (finely chopped)
• 125 g butter
• 2 tbsp hot mustard
• 150 g whipping cream
• 1 pinch cayenne pepper
• tomato pieces (for garnishing)
• spring onion rings (for garnishing)
• 2 red bell peppers
• 2 tomatoes
• 1 onion
• 1 tbsp olive oil
• 150 ml asparagus broth
• 1 tbsp crème fraîche
• salt
• pepper
• 200 g green frozen peas
• 250 ml vegetable broth
• 1 onion
• 1 tsp butter
• 5 tbsp whipping cream
• salt
• pepper (from the mill)
• 1 pinch sugar
• mint (for garnishing)

Instructions

1. 1. Peel the asparagus carefully.
2. 2. Cut off the woody ends.
3. 3. Tie the asparagus into four small bundles.
4. 4. Wash the asparagus peels.
5. 5. Boil the peels in two liters of water with salt and sugar for about 20 minutes.
6. 6. Strain the liquid.
7. 7. Save the broth for later.
8. 8. Discard the asparagus remnants.
9. 9. Cook the peeled potatoes at the same time in salted water.
10. 10. Cook the potatoes until tender.
11. 11. Bring the asparagus broth to a boil.
12. 12. Add two tablespoons of butter.
13. 13. Cook the asparagus in the broth for 15 to 18 minutes.
14. 14. Drain the potatoes.
15. 15. Remove the asparagus from the broth using a slotted spoon.
16. 16. Let the asparagus drip dry.
17. 17. Arrange the asparagus on a plate with the potatoes and ham.
18. 18. Remove the strings from the asparagus.
19. 19. Pour melted butter over everything.
20. 20. Sprinkle with parsley.
21. 21. Serve the asparagus with the four following sauces.
22. 22. Melt the butter for the Hollandaise.
23. 23. Skim off the foam from the melted butter.
24. 24. Put the egg yolk and wine in a metal bowl.
25. 25. Whisk the mixture in a hot water bath until frothy.
26. 26. Stir in the butter first drop by drop.
27. 27. Then stir in the butter in a thin stream.
28. 28. Stir constantly.
29. 29. Cook the sauce until it is creamy.
30. 30. Make sure the egg does not curdle.
31. 31. Season the Hollandaise with lemon juice.
32. 32. Season the Hollandaise with salt.
33. 33. Season the Hollandaise with pepper.
34. 34. Stir in the basil.
35. 35. Slowly melt the butter with the mustard in a small saucepan.
36. 36. Stir the butter with the mustard under stirring with a whisk.
37. 37. Stir in the cream.
38. 38. Cook the sauce until it is creamy.
39. 39. Season the sauce with cayenne pepper.
40. 40. Garnish the sauce with diced tomatoes.
41. 41. Garnish the sauce with rings of spring onions.
42. 42. Blanch the tomatoes with boiling water.
43. 43. Shock the tomatoes in cold water.
44. 44. Peel off the skin from the tomatoes.
45. 45. Halve the tomatoes.
46. 46. Remove the core from the tomatoes.
47. 47. Halve the bell pepper.
48. 48. Remove the core from the bell pepper.
49. 49. Wash the bell pepper.
50. 50. Chop the bell pepper roughly.
51. 51. Peel the onion.
52. 52. Dice the onion finely.
53. 53. Heat the olive oil.
54. 54. Sauté the vegetables.
55. 55. Pour the asparagus broth over the vegetables.
56. 56. Cook the mixture for 8 minutes.
57. 57. Puree the mixture in a blender.
58. 58. Season the sauce with crème fraîche.
59. 59. Season the sauce with salt.
60. 60. Season the sauce with pepper.
61. 61. Season the sauce with lemon juice.
62. 62. Peel the onion.
63. 63. Chop the onion finely.
64. 64. Sweat the onion in hot butter until translucent.
65. 65. Add the peas.
66. 66. Sweat the peas briefly.
67. 67. Pour the broth over the peas.
68. 68. Let the mixture simmer for 10 minutes.
69. 69. Puree the mixture.
70. 70. Pass the sauce through a sieve.
71. 71. Stir in the cream.
72. 72. Season the sauce with salt.
73. 73. Season the sauce with pepper.
74. 74. Season the sauce with sugar.
75. 75. Decorate the sauce with mint.

Nutrition per serving

• kcal: 1148
• Protein: 30 g · Fett/Fat: 83 g · Carbs: 70 g