Healthier Version Of A Classic Recipe

White Asparagus with Hollandaise Sauce and Potatoes

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White Asparagus with Hollandaise Sauce and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

With its high potassium and aspartic acid content, asparagus balances the body's fluid balance and stimulates kidney function. This ensures that excess water is excreted.

Be sure to peel the woody ends of asparagus before cooking for the best results. If you like your sauce very lemony add more to suit your taste.

Ingredients

for
4
For the vegetables
18 ounces waxy potatoes
1 teaspoon salt
36 ounces white or green Asparagus
sugar
lemon juice
For the hollandaise
½ lemon
8 ounces butter
3 egg yolks
2 ounces dry white wine
For garnish
2 tablespoons butter
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
potatoparsleysaltsugarlemon

Preparation steps

1.

For the vegetables, rinse and peel the potatoes and cook for 25-30 minutes in boiling salted water.

2.

Meanwhile, peel the asparagus and cut off the woody ends. In a saucepan, bring plenty of water to a boil, with salt, sugar, and a dash of lemon.

3.

Add the asparagus and simmer for 15-20 minutes.

4.

For the hollandaise sauce, squeeze the juice of 1 lemon. Melt the butter in a small saucepan over medium heat and remove from the heat. Whisk the eggs with the white wine, salt and lemon juice in a bowl over a hot water until foamy. Remove from heat and continue to whisk, adding the butter in a thin stream until the sauce is glossy. Season with salt and lemon juice.

5.

Drain the potatoes, place in a pan with melted butter and fresh chopped parsley and mix to coat.

6.

Serve the asparagus with potatoes on plates and drizzle with the hollandaise sauce.