Ingredients for 4 people:
750 g new potatoes
salt
1 kg white asparagus
2 tablespoons oil
1 tsp powdered sugar
For the hollandaise:
125 g butter
3 egg yolks (M)
juice of 1 orange
4-6 tbsp water
salt, pepper
some grated organic orange peel
Also:
1 box of cress
100 g lean ham cubes
Preparation:
1. Brush potatoes thoroughly under running water. Boil in salted water for approx. 20-25 minutes.
2. Peel asparagus, cut off ends and rinse. Heat oil in a large frying pan. Fry asparagus all around for about 5 minutes, dusting with powdered sugar and
turn the asparagus over and over.
3. For the hollandaise sauce, melt butter. Mix egg yolk with orange juice and water in a small saucepan over low heat. Gradually add butter with a whisk. Season to taste with salt, pepper and orange peel.
4. Drain potatoes. Briefly toss with butter and cut cress in the pot.
5. Serve asparagus with potatoes, hollandaise sauce and diced ham.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 567
Joule: 2373
Protein: 16,6 g
Fat: 39,8 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
