Asparagus plate with vanilla-hollandaise sauce and wild garlic cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Put the asparagus on a fat pan of the oven, pour 750-1000 ml of boiling salted water with sugar. Spread 25 g butter in flakes over it. Cover firmly with aluminium foil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes

2. 2

   Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel and finely dice the onion. Heat 2 tablespoons of butter and sauté the onion cubes for about 4 minutes until translucent. Dust with flour, sweat briefly and add stock and 150 g cream while stirring. Bring to the boil, season to taste with salt and pepper. Wash the wild garlic, shake dry, cut into fine strips and add to the sauce

3. 3

   For the hollandaise bag contents, stir into 125 ml cold water with a whisk. Bring to the boil briefly while stirring. Switch off the heat. Cut 50 g butter into pieces and fold in. Stir in 75 g cream. Cut the vanilla pod lengthwise and carefully scrape out the pulp with the back of a knife. Add the vanilla pulp to the hollandaise, use the vanilla pod for other purposes. Arrange asparagus, potatoes, sauce and ham

Nutrition Facts

KCAL
670 kcal

CARBS
43 g

FATS
43 g

PROTEINS
22 g