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Asparagus with hollandaise sauce, ham and egg
Delicious asparagus with hollandaise sauce, ham, egg and potatoes.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Bring water to a boil in a large pan and add the butter and salt. Add the asparagus as the water boils.
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Bring the water back to the boil, turn down the heat and cover the asparagus with a sheet of white kitchen paper.
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Cook the asparagus for 10 minutes and let the asparagus rest for 10 minutes in the hot cooking liquid.
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Scoop the asparagus out of the pan with a large skimmer.
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Meanwhile, cook the potatoes in 8 minutes and the eggs until done.
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Meanwhile, split the eggs (protein is not used). Beat the egg yolks well and whisk in the vinegar and wine. Melt the butter.
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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.
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Pour the melted butter into the mixture bit by bit until an airy and bound sauce forms.
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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.
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Pour some lukewarm hollandaise sauce over. Serve immediately.
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Nutrition
445Calories
Sodium33% DV785mg
Fat52% DV34g
Protein36% DV18g
Carbs6% DV18g
Fiber12% DV3g
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