Asparagus with ham, new potatoes and Hollandaise sauce

05 - 04 - 2016


  • 750 g white asparagus
  • 750 g baby potatoes
  • 150 g boiled ham off the bone
  • parsley
  • boiled egg
  • dash of dry white wine
  • dash of good quality white wine vinegar or lemon juice
  • laurel leaf
  • shallot
  • 100 g butter
  • 2 egg yolks


  • Peel the potatoes, cut into pieces and boil in salted water.
  • Peel the asparagus. Put to boil in clean water with some salt, once the water boils leave the asparagus to boil for 8-10 minutes. (Until done. This depends very much on the thickness, so test with a fork and taste.)

The hollandaise

  • First the reduction: boil the white wine & vinegar, laurel leaf, chopped shallot, and plenty of freshly ground pepper until one tablespoon is left. Let it cool down and mix with the egg yolks. Now make the sauce in a bain-marie. Whip the yolks and add soft butter in knobs while stirring, add a new knob of butter each time the butter dissolves.
  • Put the ham, potatoes and asparagus on a plate, pour the sauce over the potatoes and asparagus. Finish with a boiled egg and some finely chopped parsley.