VIDEO: How to make asparagus

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The classic of the spring kitchen is asparagus with hollandaise sauce and boiled potatoes. The pure method of preparation moves that vegetables in the center of the dish and tastes light and tasty, despite the heavy hollandaise, and is also relatively easy to make.

How to make and prepare asparagus

  1. Before you start cooking, peel the asparagus well. To do this, first cut off the stalks of the asparagus and then peel the asparagus heads with the peeler from head to end so that you do not damage the fine asparagus heads. Do not throw away the stems and shells! When boiled with a little broth and tied with a roux, they make a wonderful soup that can be served as a starter.
  2. Now add salt water with a good pinch of sugar to put the light bitter substances in the vegetables into perspective. Bring that water now for cooking. Add the asparagus and cook for approx. Let cook for 10 to 20 minutes. The cooking time depends on the diameter of the vegetables and your preferences, depending on whether you love your asparagus soft or al dente. At the same time also the potatoes peel and let cook.

Hollandaise sauce with asparagus

  1. Many amateur cooks fear the preparation of the hollandaise sauce. It is not difficult to make this classic companion of asparagus. You just have to be a little careful and should follow the recipe exactly and know how to do it.
  2. First, melt the butter in a small saucepan over medium heat. Bring to the boil and then use the slotted spoon to skim off the foam that has settled.
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  3. Mix the egg yolks and white wine in a small bowl. Now put in a water bath and stir with the whisk until frothy.
  4. Then gradually add the butter drop by drop, stirring constantly. Until a homogeneous sauce results. Make sure that you never add too much butter at once, otherwise the sauce can curdle. Season with salt, pepper and lemon juice.
  5. Serve the asparagus with a spoonful of hollandaise, the potatoes and - depending on how you like it - with or without ham. Bon Appetit.
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