Imported from Instagram

White Asparagus with Hollandaise, Eggs, Potatoes, and Ham

Name: White Asparagus with Hollandaise, Eggs, Potatoes, and Ham
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: German
Ingredients: 2 stalks per person white asparagus (Peel woody skin; trim woody ends. Source gives a range of 2–5 stalks per person.); 1 lemon (Juice for poaching and hollandaise; add the remaining halves to the poaching water.); 30 g butter (For poaching the asparagus.); 10 g salt (For poaching water.); 250 g butter (For hollandaise; transcript specifies unsalted butter.); 3 egg yolks (For hollandaise.); 1 tbsp white wine vinegar (For hollandaise.); salt (To taste for hollandaise, asparagus, eggs, and serving.); 4 eggs (Transcript says four; sous vide at 64°C for 35 minutes, then simmer and chill. Description allows poached or fried eggs.); lemon juice (Transcript adds lemon juice to the hollandaise; amount not stated.); new potatoes (Boiled salad/new potatoes; amount not stated.); Parma ham (Arrange into nests; transcript describes truffle ham.); parsley (Chopped, for garnish.); black pepper (For seasoning and garnish; transcript specifically mentions black pepper.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Tender white asparagus is poached with lemon and butter, then served with silky hollandaise, eggs, new potatoes, ham, and parsley. The recipe brings together a classic German spring asparagus preparation with a rich, tangy sauce.

2 servings60 minGerman

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Ingredients

2 stalks per person white asparagus (Peel woody skin; trim woody ends. Source gives a range of 2–5 stalks per person.)
1 lemon (Juice for poaching and hollandaise; add the remaining halves to the poaching water.)
30 g butter (For poaching the asparagus.)
10 g salt (For poaching water.)
250 g butter (For hollandaise; transcript specifies unsalted butter.)
3 egg yolks (For hollandaise.)
1 tbsp white wine vinegar (For hollandaise.)
salt (To taste for hollandaise, asparagus, eggs, and serving.)
4 eggs (Transcript says four; sous vide at 64°C for 35 minutes, then simmer and chill. Description allows poached or fried eggs.)
lemon juice (Transcript adds lemon juice to the hollandaise; amount not stated.)
new potatoes (Boiled salad/new potatoes; amount not stated.)
Parma ham (Arrange into nests; transcript describes truffle ham.)
parsley (Chopped, for garnish.)
black pepper (For seasoning and garnish; transcript specifically mentions black pepper.)

Steps

1
Trim the woody ends from the white asparagus. Peel away the outer woody skin with a peeler, removing the knobbly woody portions while keeping each head intact.
2
Prepare the eggs restaurant-style: cook them sous vide at 64°C for 35 minutes. Crack them into simmering water for 2 minutes, then transfer them to ice water. When ready to serve, reheat in boiling water for 1 minute.
3
For the hollandaise, put the egg yolks, white wine vinegar, and lemon juice in a blender and blend until frothy.
4
Melt the hollandaise butter. With the blender running, slowly drizzle in the melted butter until the sauce is smooth and silky. Transfer it to a thermos to keep warm; the transcript says it will stay warm for up to 2 hours.
5
Boil the new or salad potatoes until cooked through; the source does not specify a time.
6
Bring a pot of water to a light simmer. Add the salt, the 30 g butter, the juice of the lemon, and the squeezed lemon halves.
7
Add the peeled asparagus to the seasoned poaching water. Poach until very tender, about 10–15 minutes depending on thickness; the transcript says its asparagus took about 15 minutes.
8
Serve the asparagus immediately, or transfer it to ice water for later reheating. The source recommends keeping the poaching water to warm the asparagus later.
9
If the eggs were chilled, reheat them in boiling water for 1 minute.
10
Lay the asparagus in the center of each plate and season to taste.
11
Place the egg or eggs on top and season again.
12
Arrange the ham in nests on one side of the asparagus and the boiled potatoes on the other.
13
Spoon hollandaise over the egg and potatoes, using the amount you prefer.
14
Finish with salt and pepper to taste and garnish with chopped parsley.

Notes

The description calls this a soup, but the listed ingredients and method describe plated poached asparagus with hollandaise, eggs, potatoes, and ham; no soup method is supplied. Serving count and quantities for asparagus, potatoes, ham, parsley, and eggs are incomplete in the source. The transcript adds lemon juice to the hollandaise and says the ham is truffle ham; the description lists Parma ham. The source does not specify potato boiling time.