Asparagus with Lime Hollandaise
Asparagus with Lime Hollandaise - Beloved classic, with a zesty twist
Healthy, because
Even smarter
Nutritional values
Yoghurt and lime juice turn the otherwise heavy hollandaise into a delicious lightweight. The lean ham contributes a lot of valuable protein, while the jacket potatoes score points as a fibre-rich accompaniment.
For the fine, light hollandaise to be perfect and not clot, two things are crucial: All ingredients should be at room temperature and the bain-marie should never boil!
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 270 mg |
Ingredients
- Ingredients
- 3.3 lbs white Asparagus
- 1 pinch sugar
- salt
- 2 lbs potatoes
- 1 oz Cultured butter
- 1 Lime
- 5 ozs cooked ham (thinly sliced)
- 5 ozs lean smoked ham (thinly sliced)
- 3 eggs
- ½ cup vegetable stock
- 5 ozs Yogurt (low-fat) (room temperature)
- white peppers
- 1 pinch cayenne pepper
- 1 tsp honey
Kitchen utensils
Preparation steps
Rinse and dry asparagus and peel thoroughly with a peeler. Reserve peels. Cut woody ends off spears.
Combine peels and asparagus pieces in a wide pot with enough water to cover. Add sugar and 1 large pinch of salt. Bring to a boil, cover and cook for 15 minutes.
Meanwhile, scrub the potatoes thoroughly and place in another pot of boiling salted water. Cover and cook over medium heat until knife-tender, 20-25 minutes.
Pour the asparagus broth through a sieve into a bowl and then return to pot. Melt the butter in a small pot melt and set aside.
Rinse lime in hot water, wipe dry and finely grate about ½ teaspoon zest. Cut lime in half and squeeze half (save second half for another use).
Trim fat from both types of ham and arrange decoratively on a plate. Heat a couple inches of water until barely simmering in a pot.
Boil the strained asparagus liquid again. Add asparagus spears and cook, covered, until crisp-tender, about 12 minutes.
Meanwhile, separate the eggs. Mix egg yolks with lime zest, 1 tablespoon lime juice and vegetable broth in a metal bowl (save whites for another use).
Set the bowl over pot of simmering water, making sure the bottom of bowl does not touch the water. Beat the yolk mixture with a whisk until it reaches a creamy consistency, 4-5 minutes.
Gradually whisk in yogurt by the tablespoon. Then whisk in melted butter in a thin, steady stream. Season with salt, pepper, cayenne pepper, honey and 1-2 teaspoons lime juice.
Drain the potatoes, rinse under cold water and peel. Lift asparagus with a skimmer from the cooking liquid, drain and arrange on plates with the potatoes. Serve with ham platter and lime hollandaise.
