Ham and Asparagus with Hollandaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 125.9 μg | (210 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,692 mg | (42 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the potatoes
- 1 kilogram new potatoes
- For the hollandaise sauce
- 2 egg yolks
- 2 Tbsps dry white wine
- 150 grams clarified butter
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the asparagus
- 1 kilogram Asparagus
- 1 tsp sugar
- 1 tsp salt
- 1 Tbsp lemon juice
Preparation steps
For the potatoes, scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
For the hollandaise sauce, heat water in a medium saucepan. Whisk egg yolks with wine in a bowl over the hot water bath and beat until creamy. Turn off the heat and incorporate butter, while stirring constantly and season with salt, pepper and lemon juice.
Peel asparagus and remove woody ends. Bring a large pot with plenty of water to a boil. Add sugar, salt and lemon juice to the pot and then add asparagus. Reduce heat and let simmer for about 12 minutes.
Arrange potatoes, asparagus and ham on plates. Pour hollandaise sauce over asparagus and serve everything garnished with parsley.
