Asparagus and Potatoes with Three Sauces
Ingredients
- Ingredients
- 2 kilograms Asparagus
- 2 pcs Sugar cube
- 800 grams potatoes
- salt
- For the Hollandaise sauce
- 250 grams butter
- 4 egg yolks
- salt
- 1 tsp lemon juice
- For the Herb sauce
- 1 bunch Fresh herbs
- 2 egg yolks
- salt
- freshly ground peppers
- sugar
- 250 milliliters olive oil
- lemons
- For the Kerbel ham sauce
- 1 bunch Chervil
- 120 grams ham
- 40 grams butter
- 200 grams cream cheese
- 125 milliliters milk
- 2 egg yolks
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
Peel the asparagus and cut off the woody ends. Rinse the asparagus spears. Bring heavily salted water to a boil, add in the sugar cubes, and cook the asparagus for about 15-20 minutes until done.
Rinse the potatoes, peel, and cook in boiling salted water for about 20 minutes until done.
For the Hollandaise sauce, melt the butter, let bubble briefly and then leave to cool. Whisk the egg yolks until frothy with 2 pinches of salt and 40 ml (approximately 1 ounce) of water, over a water bath. Slowly stir in the melted butter.
For the herb sauce, rinse the herbs, shake dry and finely chop the leaves. Whisk the egg yolks with salt, pepper and 1 pinch of sugar until creamy. Slowly stir in the oil constantly until a thickish mayonnaise forms. Add the herbs and lemon juice into the mixture.
For chervil ham sauce, rinse the parsley, shake dry, pluck off the leaves and chop finely. Cut the ham into cubes or thin strips. Melt the butter and brown slightly. Mix in the cream cheese, milk and egg yolk. Stir in the butter and chervil, and season with salt and pepper. Whip the cream until stiff and carefully fold into the mixture
Serve the asparagus spears with the 3 dipping sauces.
