Asparagus with tomato-hollandaise sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the rocket and drain well in a sieve. Wash the meat and pat dry with kitchen paper. Place them side by side on a board and season with salt and pepper on one side. Spread with tomato paste. Spread 50 g rocket on top. Roll up and stick together with a wooden skewer.

2. 2

   Wash the green asparagus and cut off the woody ends. Wash and peel white asparagus and cut off the woody ends. Cut the asparagus into large pieces. Put white asparagus in boiling salted water, add sugar, bring to the boil and cook over medium heat for about 18 minutes. After about 7 minutes of cooking time, add green asparagus. In the meantime, heat oil in a frying pan and fry the rolls in it on all sides, turning them over. Deglaze with broth, cover and let simmer for 8-10 minutes at medium heat. Clean, wash, quarter, seed and finely dice the tomatoes. Heat 125 ml water in a small pot, stir in sauce powder with a whisk, bring to the boil. At low heat, gradually fold in butter in flakes. Finely chop the remaining rocket. Add 3/4 of the tomato cubes and the rest of the rocket to the sauce.

3. 3

   Deglaze with broth, cover and let simmer for 8-10 minutes at medium heat. Clean, wash, quarter, seed and finely dice the tomatoes. Heat 125 ml water in a small pot, stir in sauce powder with a whisk, bring to the boil. At low heat, gradually fold in butter in flakes. Finely chop the remaining rocket. Add 3/4 of the tomato cubes and the rest of the rocket to the sauce. Pour asparagus carefully into a sieve and drain. Arrange one roll, asparagus and some sauce on plates, sprinkle with the remaining tomatoes and pepper.

Nutrition Facts

KCAL
490 kcal

CARBS
9 g

FATS
35 g

PROTEINS
33 g