Asparagus plate with two sauces

Name: Asparagus plate with two sauces
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g baby potatoes; 1 kg white asparagus; 500 g green asparagus; 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 75 g Butter; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1 potty Chervil; 1 package (250 ml) Hollandaise sauce; 50 g sliced hazelnut leaves; 150 g Black Forest Ham; 100 g fine turkey cold cuts

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g baby potatoes
1 kg white asparagus
500 g green asparagus
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
75 g Butter
2 TABLESPOONS Oil
7-10 Tbsp white pepper
1 potty Chervil
1 package (250 ml) Hollandaise sauce
50 g sliced hazelnut leaves
150 g Black Forest Ham
100 g fine turkey cold cuts

Directions

1
Wash the potatoes and boil them covered with water. Cook potatoes for about 20 minutes, drain, rinse and peel. Wash the asparagus. Peel white asparagus and cut off the lower woody ends.
2
Cut the lower ends off the green asparagus. Boil up plenty of salted water. Add 1 teaspoon of lemon juice and 10 g butter to the boiling salted water and cook the white asparagus for about 15 minutes.
3
Add the green asparagus about 5 minutes before the end of the cooking time. Heat the oil in a pan and fry the potatoes in it. Season with salt and pepper. Wash the chervil, dab dry, put something aside for garnishing.
4
Finely chop the rest. Warm up the hollandaise sauce. Stir in chervil and 1 teaspoon of lemon juice. Heat 65 g butter in a pot, add hazelnut leaves and keep warm. Lift the asparagus out of the water. Arrange ham, turkey breast and asparagus on a plate.
5
Garnish with chervil. Serve the asparagus dish with the two sauces and the roast potatoes together.