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🍽️ Classic white asparagus with hollandaise sauce and parsley potatoes

686 kcal · 30 min · 4 servings

Classic white asparagus with hollandaise sauce and parsley potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Bring a pot of salted water to a boil.
  3. 3. Add the potatoes to the boiling water.
  4. 4. Cook the potatoes for 25 to 30 minutes until tender.
  5. 5. Peel the white asparagus thoroughly.
  6. 6. Cut off the woody lower ends of the asparagus stalks.
  7. 7. Squeeze the lemon to get the juice.
  8. 8. Fill a pot with plenty of water.
  9. 9. Add a good pinch of salt and a spoonful of honey to the water.
  10. 10. Add a splash of lemon juice to the water.
  11. 11. Bring the water in the pot to a boil.
  12. 12. Place the prepared asparagus into the boiling water.
  13. 13. Cook the asparagus over medium heat for 13 to 15 minutes.
  14. 14. Cut the butter into small pieces.
  15. 15. Melt the butter in a small pot over medium heat.
  16. 16. Remove the pot with the melted butter from the heat.
  17. 17. Place the eggs in a bowl for the water bath.
  18. 18. Add the white wine to the eggs.
  19. 19. Season the eggs with a little salt.
  20. 20. Add some lemon juice to the eggs.
  21. 21. Place the bowl over a pot of hot water (bain-marie).
  22. 22. Whisk the egg mixture until frothy.
  23. 23. Remove the bowl from the heat.
  24. 24. Let the melted butter flow slowly into the egg mixture.
  25. 25. Start by stirring in the butter drop by drop.
  26. 26. Continue to stir in the butter in a thin stream.
  27. 27. Keep stirring until the sauce is creamy and glossy.
  28. 28. Season the sauce with salt and lemon juice.
  29. 29. Drain the cooking water from the potatoes.
  30. 30. Let the potatoes steam dry in the pot.
  31. 31. Wash the parsley thoroughly.
  32. 32. Shake the parsley dry.
  33. 33. Finely chop the parsley leaves.
  34. 34. Mix the potatoes with the chopped parsley.
  35. 35. Place the asparagus on the plates.
  36. 36. Place the parsley potatoes next to the asparagus.
  37. 37. Drizzle the hollandaise sauce over the asparagus.
  38. 38. Serve the dish immediately.

Nutrition per serving