Sweet Potato Kumpir with Asparagus

Ingredients

• 1600 g sweet potatoes (4 medium)
• 40 g arugula (½ bunch)
• 30 g walnut kernels (2 tbsp)
• zest and juice of one organic lemon
• 3 tbsp olive oil
• Salt
• Pepper
• 500 g white asparagus
• 50 g butter
• 3 eggs (only yolks)
• 3 tbsp vegetable stock
• 40 g yogurt (2 tbsp; 3.5% fat; room temperature)
• 20 g frisée lettuce (1 handful)
• 30 g grated cheddar cheese (4 tbsp)

Instructions

1. 1.

   Wash sweet potatoes thoroughly and pierce several times with a fork. Bake on a baking sheet at 200 °C (180 °C fan‑forced; gas: level 3) in a preheated oven for about 60 minutes, until the potatoes are soft.

2. 2.

   Meanwhile wash arugula, dry it by spinning, and finely chop. Chop walnuts as well. Mix lemon zest, arugula, walnuts and 2 tbsp oil, seasoning with salt and pepper. Set aside the arugula gremolata.

3. 3.

   Peel asparagus, rinse, and trim the woody ends. Heat remaining oil in a pan; cook asparagus over medium heat for 6–8 minutes. Remove from heat.

4. 4.

   For Hollandaise sauce melt 30 g butter. Whisk egg yolks and vegetable stock together, then whisk over a double boiler with a whisk until creamy. Stir in yogurt and remove from the double boiler. While stirring, add butter gradually. Season with lemon juice, salt, and pepper.

5. 5.

   Wash frisée lettuce and dry it by spinning. Slice sweet potatoes lengthwise. Add remaining butter and cheddar to the potatoes; fluff the insides with a fork. Distribute frisée and asparagus over the potatoes and drizzle with Hollandaise sauce and arugula gremolata.