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Sueandthekids
White asparagus with hollandaise sauce
White asparagus with schwarzwalderschinken and hollandaise sauce
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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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Cook in a large saucepan with boiling water and salt the asparagus about 6 minutes. Remove from the heat and leave to stand for about 10 minutes in the boiling water.
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Roast the bread in a toaster until lightly browned, cut off the crusts and halve. Wrap the ham in the length around the strips of bread.
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Let the butter melt gently in a saucepan. Split the egg over a bowl.
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Put the egg yolk in another pan and beat with a pinch of salt with a hand blender. Beat in the vinegar and lemon juice.
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Pour a thin stream of butter into the egg mixture while beating. Beat the egg whites stiffly and spat through the egg mixture.
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Bring the egg mixture over low heat to the boil and heat for about 2 minutes, stirring. Season with salt and pepper.
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Take the asparagus with a slotted spoon from the pan, let it drain and place side by side on plates, with all points to the same side.
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Spoon the sauce over the asparagus and place 3 toasted ham rolls along the edge of the plate. Garnish with the chervil.
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Nutrition
440Calories
Sodium37% DV880mg
Fat46% DV30g
Protein36% DV18g
Carbs8% DV25g
Fiber20% DV5g
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