Asparagus plate with sauce Hollandaise

Name: Asparagus plate with sauce Hollandaise
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white asparagus; 1 kg green asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 1 small untreated orange; 1 Beet Cress; 200 g Butter; 2 Egg yolk (size M); 3 TABLESPOONS dry white wine; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 4 discs cottage ham (approx. 50 g each)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white asparagus
1 kg green asparagus
7-10 Tbsp Salt
1 pinch Sugar
1 small untreated orange
1 Beet Cress
200 g Butter
2 Egg yolk (size M)
3 TABLESPOONS dry white wine
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
4 discs cottage ham (approx. 50 g each)

Directions

1
Peel and wash white asparagus and cut off the woody ends. Cook in boiling salted water with 1 pinch of sugar for 15-20 minutes. Wash the green asparagus and cut off the woody ends generously. Cook in boiling salted water for 10-12 minutes. Wash the orange hot, dab dry and cut the skin into fine strips.
2
Squeeze the juice. Cut cress from the bed and wash if necessary. Melt butter. Whisk egg yolk and white wine in a hot water bath with a whisk until the mixture thickens. Stir in the melted butter drop by drop, stirring constantly. Divide the sauce into 3 portions. Season a sauce to taste with lemon juice, salt and pepper. Season the second sauce with orange juice and orange strips. Stir cress into the last sauce. Remove the asparagus and arrange on a plate with the ham.
3
Divide the sauce into 3 portions. Season a sauce to taste with lemon juice, salt and pepper. Season the second sauce with orange juice and orange strips. Stir cress into the last sauce. Remove the asparagus and arrange on a plate with the ham. Add all 3 sauces. Boiled potatoes taste good with it