Dressed Asparagus Spears
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
- For the vegetables
- 28 ozs new potatoes (peeled)
- salt
- 1 pinch sugar
- 1 Tbsp lemon juice
- 16 white Asparagus (spears)
- 16 green Asparagus (spears)
- For the hollandaise sauce
- ½ Tbsp lemon juice
- ½ Tbsp white wine vinegar
- 2 large egg yolks
- ½ cup butter
- salt
- freshly ground White pepper
Preparation steps
1.
Put the potatoes into a pan and cover with water. Add 1 tsp salt, cover and bring to a boil. Cook steadily for about 20 minutes until tender. Drain well.
2.
Bring a pan of water to a boil with, 1/2 tsp salt, the sugar and lemon juice. Add the white asparagus and cook for 12-15 minutes (depending on thickness) until tender. Add the green asparagus for the last 3-5 minutes of cooking time (depending on thickness) and cook until tender. Drain well.
3.
For the hollandaise sauce: heat the lemon juice and vinegar in a small pan over a low heat.
4.
Put the egg yolks into a heatproof bowl over a pan of simmering (not boiling) water and whisk in the vinegar mixture.
5.
Heat the butter in a small pan, until just melted. Remove from the heat.
6.
Pour the butter in a thin, slow, steady trickle into the egg yolks, whisking constantly until smooth and thick. Season to taste with salt and pepper.
7.
Put the potatoes into a serving dish and sprinkle with chopped parsley. Place the asparagus on a serving plate and spoon over a little of the sauce. Garnish with chives. Serve with the remaining sauce in a bowl or jug.
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