Buy all ingredients right below the recipe
Ingredients
- 1 kg regionaler weißer Spargel
- 800 g festkochende Kartoffeln
- 250 ml Sauce Hollandaise
- 50 g Butter
- 1/2 Zitrone
- 1 TL Salz
- 1 TL Zucker
Preparation
- 1Peel the potatoes, halve them, and cook in salted water for about 20 minutes until tender.
- 2Wash the asparagus, peel from top to bottom, and cut off the woody ends.
- 3Bring water to a boil in a large pot with salt, sugar, a knob of butter, and a squeeze of lemon juice.
- 4Cook the asparagus in the boiling water for about 12-15 minutes until al dente, depending on thickness.
- 5Heat the Hollandaise sauce according to package instructions.
- 6Arrange the asparagus with the potatoes and pour the Hollandaise sauce over them. Garnish with a little melted butter, if desired.
