Traditional German White Asparagus with Hollandaise Sauce and Boiled Potatoes
Ingredients
- 2 pounds approximately 1 kg fresh white asparagus
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 1.5 pounds approximately 700 g new potatoes
- 8 slices of cooked ham
- Fresh parsley chopped (for garnish)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup 1 stick unsalted butter, melted and kept warm
- Salt and freshly ground white pepper to taste
- Prepare the Asparagus:
- Gently peel the white asparagus spears starting just below the tips to the base to remove the fibrous outer layer. Trim about 1 inch 2.5 cm from the woody ends.
- In a large pot bring water to a boil and add the sugar, salt, and butter.
- Add the prepared asparagus to the boiling water. Reduce heat to a simmer and cook for 8-12 minutes or until the spears are tender yet firm. Drain and keep warm.
- Cook the Potatoes:
- While the asparagus is cooking place the new potatoes in a separate pot and cover with salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and keep warm.
- Prepare the Hollandaise Sauce:
- In a heatproof bowl whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
- Place the bowl over a pot of gently simmering water double boiler, ensuring the bottom of the bowl does not touch the water.
- Gradually whisk in the warm melted butter in a slow steady stream until the sauce is thick and emulsified. Season with salt and white pepper to taste. Keep warm.
- Assemble and Serve:
- Arrange the cooked white asparagus on serving plates alongside the boiled potatoes and slices of cooked ham.
- Generously drizzle the Hollandaise sauce over the asparagus.
- Garnish with chopped fresh parsley. Serve immediately.