Asparagus plate

Name: Asparagus plate
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 2 kg green asparagus; 7-10 Tbsp Salt; 400 g Turkey filet; 60 g Bacon; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 package (30 g) Hollandaise sauce; 125 g Butter or margarine; 1 TEASPOON Mustard; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp tomato rose, dill, lemon wheel and grated peel

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
2 kg green asparagus
7-10 Tbsp Salt
400 g Turkey filet
60 g Bacon
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 package (30 g) Hollandaise sauce
125 g Butter or margarine
1 TEASPOON Mustard
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp tomato rose, dill, lemon wheel and grated peel

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Drain and peel. Wash the asparagus and cut off the woody ends. Cook the asparagus in plenty of boiling salted water for about 12 minutes at low heat. In the meantime, wash the meat, dab dry and cut into 3-4 cm thick slices. Wrap a slice of bacon around each slice. Fry in 1 tablespoon of hot oil on each side for about 3 minutes.
2
Season with salt and pepper. For the sauce take off 1/8 litre asparagus stock. Stir in sauce powder and bring to the boil. Beat the fat in flakes over low heat. Season to taste with mustard and lemon juice. Fry the potatoes in the remaining hot oil for about 7 minutes, turning them until golden brown. Serve garnished with asparagus, meat and sauce and, if desired, with tomato florets, dill, lemon wheels and grated lemon peel