Asparagus plate with chervil- hollandaise sauce
easy
50 mins
50 mins
Ingredients
- 1 kg whiter and greener
- 7-10 Tbsp Asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 125 g Butter
- 750 g small, new potatoes 4 egg yolks
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Pepper
- 1 (150g) Cup of cream yoghurt
- 1 potty Chervil
- 4 discs (approx. 300 g) Cured ham
- 4 discs Black Forest
- 7-10 Tbsp Ham
- 8 discs Parma ham
- 7-10 Tbsp (about 75 g)
Directions
- 1
Wash the asparagus. Peel white asparagus, cut off woody ends. Peel the lower third of the green asparagus, cut off or break off the woody end. Cover white asparagus with a pinch of sugar and cook in boiling salted water for 18-20 minutes.
- 2
Add the green asparagus about 10 minutes before the end of the cooking time. Melt the butter. Scrape the potatoes, wash them and cook in boiling salted water for about 15 minutes. Mix the egg yolks, 2 tablespoons of water, lemon juice, 1 pinch each of salt, pepper and sugar and whip until thick and creamy in a hot water bath.
- 3
Stir in melted butter drop by drop. Add yoghurt, warm up slightly (do not boil!) and season to taste. Wash the chervil and, except for something to garnish, chop it coarsely and stir into the sauce.
- 4
Drain the asparagus. Drain potatoes and steam briefly. Serve with the ham. Pour some chervil-hollandaise sauce over the asparagus. Garnish with the remaining chervil. Add the rest of the sauce.
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