Asparagus-ham gratin with hollandaise sauce

Name: Asparagus-ham gratin with hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1.5-2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 1 Bag "Preparation for "Sauce Hollandaise; 150 g Whipped cream; 50-60 g Butter; 1-2 TEASPOONS Lemon juice; 8 discs (approx. 200 g) cooked ham; 50-75 g grated gouda

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1.5-2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
1 Bag "Preparation for "Sauce Hollandaise
150 g Whipped cream
50-60 g Butter
1-2 TEASPOONS Lemon juice
8 discs (approx. 200 g) cooked ham
50-75 g grated gouda

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for 15-20 minutes
3
Lift out the asparagus and let it drip off. Measure 1/8 l asparagus stock and pour into a pot. Stir in sauce powder and bring to the boil. Add cream and bring to the boil again. Remove from the heat and beat butter in pieces. Season to taste with salt, pepper and lemon juice
4
Cut the potatoes into slices and place them on 4 small ovenproof plates or in a large casserole dish. Season with salt and pepper. Wrap 4-6 asparagus spears in 1 slice of ham and place on top. Pour sauce over them. Sprinkle with cheese
5
Bake in the preheated oven (electric oven: 200 °C/recirculating air: 175 °C/gas: level 3) for 15-18 minutes until golden brown
6
Drink: cool white wine