Preparation
- Peel the potatoes and boil in salted water for about 20 minutes.
- Cut the woody ends off the asparagus and peel the white asparagus. Bring plenty of water to the boil with the salt, sugar and butter, add the asparagus and cook until just tender: white 10 to 12 minutes, green 6 to 8 minutes. Lift out and keep warm.
- For the hollandaise, melt the butter without letting it brown and leave to cool until lukewarm.
- Put the egg yolks, white wine, water, lemon juice and mustard in a metal bowl and whisk over a hot, not boiling, bain-marie until creamy.
- Take the bowl off the bain-marie and stir in the butter, first drop by drop, then in a thin stream, until you have a smooth, thick sauce.
- Season the sauce with salt, pepper, a pinch of cayenne pepper and a little lemon juice.
- Arrange the asparagus, potatoes and, if wanted, ham on plates, pour the hollandaise over or serve it alongside and sprinkle with chopped parsley.
Drink with it
White wine · excellent match
Dry Silvaner from Franken or Weissburgunder (Pinot Blanc)
Subtle fruit, earthy spice and mild acidity leave the delicate bitterness of the asparagus intact and carry the butter of the hollandaise.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Sekt or Crémant, brut
Bubbles and acidity cut through the butterfat of the hollandaise and refresh the palate.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles, well chilled
Mild malt and little bitterness carry the butter without covering the asparagus.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen, cool
Soft fruit and carbonation loosen the buttery sauce, and the yeast suits the potatoes.
Wheat Beer: Where Do Banana and Clove Come From?