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–+ servings

Asparagus with hollandaise sauce & new potatoes

Tender white asparagus with creamy hollandaise sauce and new potatoes - a perfect spring dish. The fine acidity and herbal notes of a Grüner Veltliner from the Kamptal harmonize ideally with the buttery sauce and the vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course, Vegetarian
Cuisine European & vegetarian cuisine, German
Servings 2 People
Calories 620 kcal

Cooking utensils

  • 1 Asparagus peeler
  • 1 Large pot for the asparagus
  • 1 Small pot for the potatoes
  • 1 Whisk
  • 1 Small bowl for the bain-marie (hollandaise sauce)

Ingredients
  

For the asparagus & potatoes:

  • 500 g white asparagus
  • 300 g new potatoes
  • 1 TL Salt
  • 1 TL Sugar
  • 1 EL Butter

For the hollandaise sauce:

  • 2 Egg yolk
  • 125 g Butter
  • 1 EL Lemon juice
  • 1 EL White wine
  • Salt & pepper to taste

Preparation
 

Cook asparagus:

  • Peel the asparagus and cut off the woody ends.
  • Cook in boiling water with salt, sugar and butter for approx. 8-10 minutes.
  • Remove and keep warm.

Boil the potatoes:

  • Wash the potatoes thoroughly and cook in salted water for about 20 minutes.
  • Drain and allow to evaporate briefly.

Prepare the hollandaise sauce:

  • Melt the butter in a small pan and leave to cool slightly.
  • Place the egg yolks, lemon juice and white wine in a heatproof bowl and whisk over a bain-marie until frothy.
  • Slowly stir in the melted butter until the sauce becomes creamy.
  • Season to taste with salt & pepper.

Serve:

  • Arrange the asparagus and potatoes on plates, drizzle with hollandaise sauce and serve immediately.

Recommended side dishes

  • Fresh leaf salad with vinaigrette
  • Smoked salmon or ham for a non-vegetarian option
  • Butter-toasted baguette

Nutritional values per portion

Calories: 620kcalCarbohydrates: 50gProtein: 14gFat: 40g
Keyword Asparagus, Grüner Veltliner, Hollandaise sauce, Pinot Blanc, Potatoes, Sauvignon Blanc, Spring recipes, white asparagus, Wine & Food Pairing
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