White Asparagus with Ham and Potatoes

At the start of asparagus season, this is a meal I look forward to: white asparagus with potatoes, cooked ham and hollandaise. I especially like fresh asparagus from a farm stand. For this version, ready-made hollandaise is gently warmed before serving.

Peel white asparagus carefully

Peel downwards from just below the tip, leaving the tender tip intact. Peel a little more generously near the base, then trim the woody ends. The 600 g in the ingredients is the weight before peeling.

Time the potatoes and asparagus

Start cooking the peeled potatoes first. Peel the asparagus while they cook, then put it in a second pan of gently simmering salted water with the butter. Test a spear after about 10 minutes; thicker stems may need a little longer.

Serve with ham and hollandaise

Gently warm the ready-made hollandaise according to the packet instructions without letting it boil hard. Arrange the cooked ham on the plates. Drain the potatoes and asparagus well, then serve with sauce, a little lemon juice and parsley.

Kitchen tip

Let the asparagus drain briefly before plating so excess cooking water does not thin the hollandaise.

Easy recipe

White Asparagus with Ham and Potatoes

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White asparagus with cooked ham, boiled potatoes and hollandaise sauce. A classic asparagus meal for two, with peeling and cooking tips.

Prep time

15 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 600 gwhite asparagus, weighed before peeling
• 750 gpotatoes, raw, unpeeled weight
• 100 gcooked ham
• 0.5lemon, juice only
• 20 gbutter
• 50hollandaise sauce
• Parsley, fresh
• salt

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Instructions

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1. Peel the potatoes, halve larger ones and put in a saucepan. Cover with water, add salt and boil for about 20 minutes until tender, depending on size.
2. Meanwhile, peel the white asparagus from just below the tips downwards and trim the woody ends. Bring a second pan of salted water to a gentle simmer.
3. Add the butter and asparagus and simmer for about 10–15 minutes. Check a spear with a knife; it should be tender without falling apart.
4. Gently warm the hollandaise according to the packet instructions. Squeeze the lemon and chop parsley if using. Drain the potatoes and asparagus well.
5. Arrange the cooked ham on two plates. Add the potatoes and asparagus, drizzle with a little lemon juice and spoon over the hollandaise. Scatter with parsley if desired.

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Nutrition per serving

Calories

581 kcal

Protein

21 g

Carbohydrates

71.2 g

Sugar

8.5 g

Fat

26.1 g

Saturated fat

9.7 g

Fibre

12.8 g

Salt

1.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace