Asparagus with hollandaise sauce, ham and egg

Name: asparagus with hollandaise sauce, ham and egg
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Dutch
Ingredients: 2 kg fresh white asparagus; 160 g unsalted butter or margarine; 6 sticking potato; 12 medium sized egg; 20 ml balsamic vinegar; 180 ml White wine; 6 paste ham

Delicious asparagus with hollandaise sauce, ham, egg and potatoes.

Ingredients

Directions

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.