It’s wonderful! Happy asparagus season, everyone. And how wonderful that they appear in tandem with young potatoes. For me, it’s the perfect combination. It’s couldn’t get any better than that, except to…. complement with a couple of slices of jamon or prosciutto. Choose any asparagus you like. White or green.
I remember the first time I tasted asparagus in Germany, because it was impossible to get it in Ukraine. We took a long walk through a park and happened to see tables with white tablecloths, among the green trees. The restaurant looked very fancy, and we were tired and wearing sneakers. A waiter of a respectable age gave us a menu with only two items: potatoes with asparagus (small portion) and potatoes with asparagus (large portion). We were also offered a pitcher of white wine, and we all nodded. I had a small portion. They brought out a huge white plate with two large young potatoes and four stalks of asparagus. Everything was lavishly covered with hollandaise sauce. And the iced white wine was very nice.
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES
|PREP TIME||COOK TIME||MAKES|
|15 minutes||30 minutes||2 servings|
INGREDIENTS (serves 2)
- 8-10 asparagus stalks
- 8-10 young potatoes
- 4 tbsp Hollandaise sauce
- 4 slices of prosciutto or jamon
- 1 egg
- Some parsley leaves
- Ground black pepper
- Ground coriander
- Ground chili
1. Peel the potatoes. Scrape them with a knife, or just wash the potatoes and don’t peel them at all.
2. Cover the potatoes with water. Bring to a boil, salt, and cook until tender. Check the readiness with a toothpick.
3. Prepare the Hollandaise sauce.
4. Boil an egg. Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel.
5. Trim the ends off the asparagus. Peel the bottom with a vegetable peeler.
6. Add a small amount of water to a wide saucepan or skillet. Add ⅓ tsp salt. Put the asparagus in and cook; if they are thin stalks, for 2 minutes, if the asparagus is thick, then for 3 minutes.
7. Place the potatoes, asparagus, and half an egg on a plate. Pour on the hollandaise sauce. Sprinkle with chopped parsley, sprinkle with a pinch of ground coriander and chili. Add pepper and lay out the prosciutto. Serve.
Please leave your feedback. I’m really looking forward to it!
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