Classic white asparagus with new potatoes and hollandaise

Classic white asparagus with new potatoes and hollandaise

Based on 6 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"White asparagus is incredibly popular in Germany, so we wanted to show you how to make it at home! Both white and green asparagus are super delicious with hollandaise, so why mess with this classic combination? This recipe is intentionally kept very basic, but of course you can also serve it with a protein like roasted salmon, pork chops, crispy schnitzel, or some slices of ham. Enjoy it!"

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
¾ kg
white asparagus
½ kg
new potato
1
shallots
200 ml
white wine
¼ tsp
black peppercorn
½
bay leaf
½
juniper berry
1
allspice berries
125 g
unsalted butter
½
lemon
egg yolks
½ tbsp
mustard
sugar
salt
MetricImperial

Utensils

cutting board, knife, 2 saucepans (small), 2 large pots, colander, peeler, paring knife, fine sieve, large bowl, pot, whisk

How-To Videos

how-to-cook-potatoes

How to cook potatoes

homemade-hollandaise

Homemade Hollandaise

how-to-prepare-white-asparagus

How to prepare white asparagus

Nutrition per serving

Cal880
Protein19 g
Fat55 g
Carb70 g
  • Step 1/4

    • 1 shallots
    • 200 ml white wine
    • ¼ tsp black peppercorn
    • ½ bay leaf
    • ½ juniper berry
    • 1 allspice berries
    • cutting board
    • knife
    • saucepan (small)

    Peel and mince shallots. Add white wine, shallots, black peppercorns, bay leaf, juniper berry, and allspice to a small saucepan. Bring to a boil over medium high heat, then reduce to low and let simmer until the liquid is reduced by about a third.

  • Step 2/4

    • 125 g unsalted butter
    • ½ kg new potato
    • salt
    • saucepan (small)
    • large pot
    • colander

    In the meantime, melt butter in another small saucepan over medium heat, then set aside. Cook potatoes in a large pot of salted water for approx. 20–30 min. or until tender all the way through. Drain and set aside.

  • Step 3/4

    • ¾ kg white asparagus
    • salt
    • sugar
    • ½ lemon
    • peeler
    • large pot
    • paring knife

    Peel asparagus and cut off the woody ends. Heat another large pot of water and season generously with salt, sugar, and lemon juice. Once boiling, add the asparagus. Once the water is boiling again, check the asparagus to see if it’s done: If you can easily stick a paring knife in, the asparagus is cooked. Drain and keep warm.

  • Step 4/4

    • egg yolks
    • ½ tbsp mustard
    • fine sieve
    • large bowl
    • pot
    • whisk

    Remove the white wine reduction from the heat and pour the liquid through a fine sieve into a large bowl. Bring another pot of water to a boil. To make the hollandaise sauce, add egg yolks and mustard to the bowl with the white wine reduction, then place the bowl over the pot of boiling water and whisk until foamy. Slowly drizzle in the cooled, melted butter while continuing to whisk constantly until thick. Remove from heat once thickened and well combined, then serve asparagus with hollandaise sauce and boiled potatoes. Enjoy!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!