Asparagus with hollandaise sauce
- Cultivated green asparagus, 20 big pieces
- 4 big slices of cooked ham
- Hollandaise sauce Home Chef
- 1 teaspoon of sugar
- Salt
- White pepper
- Fresh chives, finely chopped
- Clean the asparagus and peel the bottom parts, if necessary.
- Boil them in salted water with a spoon of sugar, for no longer than 10 minutes.
- Strain the asparagus and put them in icy water to make them stay green.
- Dry them on paper towels and roll 5 of them in one slice of ham.
- Place all 4 rolls on a serving plate.
- Warm up the Home Chef Hollandaise sauce a little bit and pour it over the asparagus.
- Chop the chives finely and sprinkle them over the asparagus. Serve immediately.
Already a short walk through the market will unmistakably tell you that spring is here, even though the weather outside does not really agree with that. The stands are full of beautiful seasonal food, and the stars of these rainy days are definitely asparagus. Regardless of whether you choose the wild or the cultivated ones - white or green, you will definitely not go wrong. Truth is, they are quite expensive, but already one bundle will be enough for a delicious and healthy appetizer like we prepared today.
Asparagus with hollandaise sauce is a traditional German dish that is so delicious that they are popular and often made worldwide. This dish was originally intended as an appetizer, but it can easily become a light main course with some boiled young potatoes and a large green salad.
The preparation of this dish I very easy and quick, especially if you have the fantastic pre-made Home Chef Hollandaise sauce, which will save you time, that you would instead use for a vigorous stirring of this silky and refreshing sauce on steam.
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