Main courses · Vegetarian
Asparagus and Potatoes with Hollandaise Sauce
Early potatoes are in season at the same time as asparagus, and are a perfect choice to eat with asparagus. They differ in starch content from later potatoes and tend to cause cooking water to foam up. To prevent this from happening, add 1 knob of butter to cooking water.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Medium
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Proven favourite
- water
- 600 g
- fine sea salt
- 1 tsp
- caster sugar
- 1 pinches
- waxy potatoes
- 700–750 g
- white asparagus
- 1–1.5 kg
- water
- 20–40 g
- lemon juice
- 10–20 g
- unsalted butter
- 175–350 g
- egg yolks
- 4–8
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1–2 pinches
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 11.3 g
- Energy
- 2,920.4 kJ
- Calories
- 698 kcal
- Fat
- 58.5 g
- Fibre
- 6.5 g
- Carbohydrates
- 29.5 g
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