Today we're making asparagus "yummi" It's a shame that asparagus season is always so short. Enjoy the taste! Enjoy the asparagus season! Enjoy the taste! As always, we would love to see your results / pictures! Send them to us on Facebook or Instagram.
Preparation 20 minutes
Cooking time 35 min
Servings 4
INGREDIENTS
Asparagus with potatoes
- 800 g potatoes
- 1 kg asparagus
- salt
- 1 tsp butter
- 1 bunch dill
- 1 spring onion
- 100 g low-fat yoghurt
- 2 tbsp crème fraiche
- 2 tbsp grainy cream cheese
- white pepper
Hollandasie sauce
- 3 egg yolks
- 1 tbsp white wine vinegar
- 150 g butter ice cold
- salt & pepper
- 1 tbsp parsley chopped
INSTRUCTIONS
Asparagus with potatoes. Brush the potatoes thoroughly, cut into quarters if necessary, place in the cooking basket and add 500ml water + a little salt. Peel the asparagus, cut off the woody ends and place in the Varoma, add a little sugar. Pour 500 ml water + a little salt into the mixing bowl and cook together with the potatoes for 25 min./ Varoma. Wash the dill, pat dry and chop finely. Remove the wilted leaves and roots from the spring onions, wash and cut into fine rings. Mix the yogurt with the crème fraîche and cream cheese. Mix in the dill and onion rings. Season the cream to taste with salt and pepper. Remove the asparagus, drain and arrange on warmed plates with the potatoes. Serve with the dill cream.
Hollandaise sauce
Place the egg yolks and white wine vinegar in the blender jug and mix for 4 mins. at 70°C/speed setting 3 until frothy. Stir the ice-cold butter into the egg yolk mixture, season with parsley and a little salt and pepper.
IMPORTANT: The butter must be ice cold, the egg yolk and reduction/vinegar must be at the same temperature. The sauces also taste delicious with fish, vegetables or grilled food.
