A classic dish is usually that for a reason. In this case, a very good reason! Because no matter how classic and 'simple' this dish is: it is fantastic! Of course I have added a few touches of my own, but the basic combination of white asparagus with ham and Hollandaise sauce is already brilliant.
I cooked the asparagus sous vide, which I think is the best method. But don't have the tools? Then just cook them your way.
Without further introduction: let's get started!
Asparagus with ham and Hollandaise sauce
2
persons40
minutes30
minutesTools:
– Sous vide set
– Thermometer
Ingredients
6 white asparagus of the same thickness
butter
mace
2 to stick ham of the bone
4 twigs chives, cut into rings
1 big waxy potato
sunflower oil
Preparation
- Heat about 2cm of sunflower oil in a pan to 180°C.
- Cut the potato into small cubes, rinse with cold water and pat dry.
- Fry the cubes until they are light brown, then let them drain on a paper towel. Keep the oil at the right temperature and after a few minutes put the potato cubes back in the oil and fry until golden brown. Then drain again on kitchen paper and sprinkle with some salt.
- Cut the woody end of the asparagus and peel well. Vacuum-seal with a knob of butter and some mace and cook them for 40 minutes at 88°C.
- Cut them into 4-5cm pieces and keep the heads aside.
- Cut strips of ham in the same width, 4-5cm, and roll the asparagus pieces in it.
- Place this 'package' in the middle of your plate and divide the asparagus heads over it.
- Then add some Hollandaise sauce and sprinkle the potato crisps and chives on top.
- Enjoy your meal!
Tip
- It seems crazy to fry the potato twice, but believe me: the result is really much better. So just do it!
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