Classic asparagus dish with side dishes
Time
Preparation time: 1 hr.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 30 min.
The asparagus season is also on the family Brandy not without a mark and so today there was again classic asparagus with new potatoes, ham and Hollandaise sauce. This variant always tastes good and I do not want to deprive you of the recipe.
The ingredients are enough for 2 people. Have fun cooking and good appetite!
ingredients
- 750 g asparagus
- 1 kg of new small potatoes
Reduction:
- 100 ml white wine
- 50 ml white vinegar
- 2 - 3 shallots
- 4 - 5 peppercorns
Hollandaise:
- 2 yolks
- 125 g clarified butter (boiled and without whey to use)
- Pepper, salt, a pinch of nutmeg
- a little lemon juice
- water bath
Schinkenplatte:
- boiled ham
- Black Forest ham
- Lachsschinken
- some smooth parsley and a few tomatoes for decoration
preparation
- First, like the day before, I cook the reduction which will be added to the hollandaise the next day. For this I put white wine, vinegar and the peppercorns and the shallots cut into strips into a saucepan and let everything boil slowly until a small amount of liquid is left. This reduction can happily wait overnight in the refrigerator for use the next day.
- On the day of preparation I peel the asparagus and cut off the woody ends. Please do not dispose of trays and ends, from this the boiling broth for the asparagus spears is cooked. In a larger, shallow pot, do not simmer too much water with sugar, salt and a good chunk of butter, and cook the shells and ends of the asparagus for about 20 minutes. After the end of the cooking time, trays and ends are removed from the broth and can be disposed of.
- In the meantime, I have put the potatoes and they can - with shell of course - in about 25 minutes in slightly salted water cook.
- Now the asparagus is placed in the prepared and hot cooking broth and should then cook for about 20 to 25 minutes, without boiling extremely boil enough without bubbly cooking.
- In the meantime, a water bath is prepared for the hollandaise and the two egg yolks are whipped together with the sieved reducing liquid with a whisk or the hand mixer - this at the lowest level - preferably in a metal bowl because of the heat of the water bath until it turns white to have a foamy texture. The clarified butter is then added dropwise, then in a thin stream and with constant stirring into the egg mass. The water in the water bath must not boil, but should be evenly hot and stay as possible.
- After completion of the hollandaise it is seasoned with salt, ground pepper and a pinch of nutmeg and a little lemon juice. The hollandaise should then be consumed as soon as possible.
- The ham plate is appetizingly prepared and a little decorated, I have here Italian ham, genuine Black Forest ham and salmon ham used. The quantity can be chosen variably and according to the appetite of the persons.
- I drained the potatoes and put them in a pan in a little butter and parsley and put them in the serving bowl.
- Now make the remaining ingredients nicely and then you can eat.
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