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🍽️ Steamed White Asparagus with Ham and Hollandaise

552 kcal · 30 min · 4 servings

Steamed White Asparagus with Ham and Hollandaise Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Place the clean potatoes into the cooking container.
  3. 3. Peel the white asparagus down to just below the tips.
  4. 4. Cut off the woody lower ends of the asparagus.
  5. 5. Arrange the peeled asparagus in the deep steam cooking insert.
  6. 6. Pour about 1 liter of warm water into the mixing container.
  7. 7. Add one teaspoon of sugar to the water.
  8. 8. Add one teaspoon of salt to the water.
  9. 9. Add one teaspoon of butter to the water.
  10. 10. Insert the cooking insert into the mixing container.
  11. 11. Place the steam cooking insert securely on top of the mixing container.
  12. 12. Steam the potatoes and asparagus for 25 minutes.
  13. 13. Set the device to the steam cooking level.
  14. 14. Set the closed steam cooking insert aside after cooking.
  15. 15. Remove the cooking insert.
  16. 16. Keep the potatoes warm.
  17. 17. Empty the mixing container completely.
  18. 18. Rinse the mixing container with cold water.
  19. 19. Cut the butter into small pieces.
  20. 20. Put the butter pieces into the mixing container.
  21. 21. Melt the butter for 4 minutes at level 2 and 70 degrees Celsius.
  22. 22. Pour the melted butter into a bowl.
  23. 23. Separate the eggs and use the egg whites for another purpose.
  24. 24. Insert the whisk attachment into the mixing container.
  25. 25. Add wine to the mixing container.
  26. 26. Add 50 milliliters of water to the mixing container.
  27. 27. Add the egg yolks to the mixing container.
  28. 28. Add salt to the mixing container.
  29. 29. Add pepper to the mixing container.
  30. 30. Whisk the mixture without the measuring cup for 4 minutes at level 4 and 70 degrees Celsius.
  31. 31. Pour the melted butter slowly through the opening of the measuring cup.
  32. 32. Wash the parsley.
  33. 33. Shake the parsley dry.
  34. 34. Pluck the parsley leaves off the stems.
  35. 35. Finely chop the parsley leaves.
  36. 36. Halve the lemon.
  37. 37. Squeeze the juice from the lemon.
  38. 38. Remove the whisk attachment.
  39. 39. Season the Hollandaise sauce with lemon juice.
  40. 40. Season the Hollandaise sauce with salt.
  41. 41. Season the Hollandaise sauce with pepper.
  42. 42. Plate the asparagus.
  43. 43. Add the potatoes to the plates.
  44. 44. Add the ham to the plates.
  45. 45. Sprinkle the dish with the chopped parsley.
  46. 46. Serve the Hollandaise sauce on the side.

Nutrition per serving