White Asparagus with Hollandaise Sauce and Potatoes
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.
- For the vegetables
- 18 ounces waxy potatoes
- 1 teaspoon salt
- 36 ounces white or green Asparagus
- lemon juice
For the vegetables, rinse and peel the potatoes and cook for 25-30 minutes in boiling salted water.
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.
Add the asparagus and simmer for 15-20 minutes.
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.
Drain the potatoes, place in a pan with melted butter and fresh chopped parsley and mix to coat.
Serve the asparagus with potatoes on plates and drizzle with the hollandaise sauce.