Asparagus with hollandaise sauce, ham and egg
Delicious asparagus with hollandaise sauce, ham, egg and potatoes.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Bring water to a boil in a large pan and add the butter and salt. Add the asparagus as the water boils.
Bring the water back to the boil, turn down the heat and cover the asparagus with a sheet of white kitchen paper.
Cook the asparagus for 10 minutes and let the asparagus rest for 10 minutes in the hot cooking liquid.
Scoop the asparagus out of the pan with a large skimmer.
Meanwhile, cook the potatoes in 8 minutes and the eggs until done.
Meanwhile, split the eggs (protein is not used). Beat the egg yolks well and whisk in the vinegar and wine. Melt the butter.
Put a low, wide pan on a low heat and beat the egg mixture to a sauce. Remove the pan from the heat and season with salt.
Pour the melted butter into the mixture bit by bit until an airy and bound sauce forms.
Put 6 asparagus on each plate. Place a slice of ham over it and put 2 half eggs and 2 half potatoes next to it.
Pour some lukewarm hollandaise sauce over. Serve immediately.
Blogs that might be interesting
30 minMain disholive oil, minced beef, Red onion, garlic, cumin powder (djinten), paprika, chili powder, egg, Red onion, vine tomato, parsley, fresh mint, black olive, extra virgin olive oil, Red wine vinegar,turkish minced meat with fresh salad
30 minMain dishorange pumpkin, ham, mild paprika, ground cumin, olive oil, onion, garlic, fresh thyme, rosemary, Meat bouillon,pork stew with pumpkin
15 minMain dishFrankfurters, young cheese, ham, green ketchup, pickles,stuffed sausages
40 minMain dishzucchini, garlic, medium sized egg, firm multivolk bread, Parmesan cheese, salt, Cherry tomatoes, lemon, fresh oregano, roasted pine nuts, mild olive oil,stuffed courgettes with pine spice salsa from yotam ottolenghi