White Asparagus with Hollandaise Sauce
Spargel mit Sauce Hollandaise ist ein Rezept mit frischen Zutaten aus der Kategorie Klassische Sauce. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 2 kg white asparagus
- 250 g butter
- 0.125 dry white wine
- 3 egg yolks
- 1 EL white wine vinegar
- 1 EL lemon juice
- Salt
- white pepper
- 600 g Sweet Potatoes
- 200 g thinly sliced Bündner meat
Instructions
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1.
Peel the asparagus well and cut off the woody ends. In a wide pot, bring plenty of salted water with 1 EL butter to a boil, bundle the asparagus, add it and cook for about 18 minutes.
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2.
Peel the potatoes, roughly chop them and simmer in salted water for about 25 minutes.
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3.
Melt the butter over medium heat. Reduce wine, vinegar, lemon juice, salt, and pepper in a pot until about half remains. Add egg yolks to the slightly cooled reduction and whisk over a bain-marie until thick and creamy, gradually adding 2 EL water. Then drizzle the heated, unclarified butter in thin streams while stirring constantly. Taste again.
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4.
Remove the asparagus, drain well, and arrange on plates with potatoes and Bündner meat; serve with Hollandaise sauce.
