White asparagus with ham and Béarnaise sauce

White asparagus with ham and Béarnaise sauce

Based on 17 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Asparagus time is around the corner. We’re all waiting for the white stalks to pop up from the end of March and mid-April. My favorite white asparagus comes from the Beelitz area in Germany. I’d be interested to know where your favorite comes from. Let us know in the comments!"

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ kg
white asparagus
slices
Serrano ham
5 g
chervil
5 g
tarragon
½
shallot
½
lemon
50 ml
white wine
2
black peppercorns
½
bay leaf
100 g
unsalted butter
egg yolks
½ tsp
mustard
3
new potatoes
salt
sugar
MetricImperial

Utensils

cutting board, knife, saucepan, cooking spoon, fine sieve, heatproof bowl, 2 pots, whisk, colander, pot (large), slotted spoon

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Nutrition per serving

Cal604
Fat50 g
Protein21 g
Carb8 g
  • Step 1/5

    Wash and peel white asparagus, cut the end and reserve for later. Separate the stalks and leaves of chervil and tarragon, finely chop the leaves and reserve stalks. Peel and roughly chop the shallots. Juice the lemon.
    • ½ kg white asparagus
    • 5 g chervil
    • 5 g tarragon
    • ½ shallot
    • ½ lemon
    • cutting board
    • knife

    Wash and peel white asparagus, cut the end and reserve for later. Separate the stalks and leaves of chervil and tarragon, finely chop the leaves and reserve stalks. Peel and roughly chop the shallots. Juice the lemon.

  • Step 2/5

    To make Béarnaise sauce, add white wine, reserved chervil and tarragon stalks, shallots, black peppercorns, bay leaf, and half the lemon juice to a saucepan.  Let cook until reduced by half, approx. 10 min.
    • 50 ml white wine
    • 2 black peppercorns
    • ½ bay leaf
    • saucepan
    • cooking spoon

    To make Béarnaise sauce, add white wine, reserved chervil and tarragon stalks, shallots, black peppercorns, bay leaf, and half the lemon juice to a saucepan. Let cook until reduced by half, approx. 10 min.

  • Step 3/5

    Remove the saucepan from heat and strain the liquid into a bowl through a fine sieve. Melt butter in a saucepan. Next, set up a double boiler and add egg yolk and mustard to the bowl with the liquid, set over simmering water, and whisk until foamy. Pour in the melted butter and continue whisking. Stir in chopped herb leaves.
    • 100 g unsalted butter
    • egg yolks
    • ½ tsp mustard
    • fine sieve
    • heatproof bowl
    • pot
    • whisk

    Remove the saucepan from heat and strain the liquid into a bowl through a fine sieve. Melt butter in a saucepan. Next, set up a double boiler and add egg yolk and mustard to the bowl with the liquid, set over simmering water, and whisk until foamy. Pour in the melted butter and continue whisking. Stir in chopped herb leaves.

  • Step 4/5

    In the meantime, add potatoes to a pot of cold water and bring to a boil. Let simmer for approx. 15 min., then drain.
    • 3 new potatoes
    • pot
    • colander

    In the meantime, add potatoes to a pot of cold water and bring to a boil. Let simmer for approx. 15 min., then drain.

  • Step 5/5

    Fill a pot with water, add remaining lemon juice. Season with salt and sugar generously. Bring to a boil, and add white asparagus to the pot. Let cook for approx. 8 – 15 min., depending on the size and desired doneness. Serve asparagus with Béarnaise sauce, cooked potatoes, and ham. Enjoy!
    • slices Serrano ham
    • salt
    • sugar
    • pot (large)
    • slotted spoon

    Fill a pot with water, add remaining lemon juice. Season with salt and sugar generously. Bring to a boil, and add white asparagus to the pot. Let cook for approx. 8 – 15 min., depending on the size and desired doneness. Serve asparagus with Béarnaise sauce, cooked potatoes, and ham. Enjoy!

  • Enjoy your meal!

    White asparagus with ham and Béarnaise sauce

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