Spring Vegetable Plate

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel the white asparagus. Cut off the lower woody ends of the asparagus. Clean, peel, wash and slice the carrots. Clean, peel, halve and slice the kohlrabi.

2. 2

   Clean and wash the sugar snap peas. Cook white asparagus in plenty of boiling salted water with a little sugar for about 15 minutes. Add green asparagus, carrots and kohlrabi after 5 minutes. Cook the sugar snap peas for the last 8 minutes.

3. 3

   For the hollandaise, pour 1/8 litre of cold water into a pot. Stir in the contents of the bag with a whisk. Heat while stirring, bring to the boil briefly and turn off the heat. Cut butter into pieces and stir well until melted.

4. 4

   Pull the pot off the stove. Drain the vegetables and let them drain. Wash the chervil, dab dry, put something aside for garnishing, chop the rest roughly. Arrange vegetables and ham on a plate, pour sauce over vegetables.

5. 5

   Sprinkle with chervil and garnish.

Nutrition Facts

KCAL
610 kcal

CARBS
24 g

FATS
45 g

PROTEINS
21 g