Today we are making asparagus “yummi”. It’s a shame that the asparagus season is always so short. Enjoy it! Enjoy the asparagus season! Enjoy it! As always, we would be very happy to see your results/pictures! Send them to us on Facebook or Instagram.
Preparation 20 minutes
Cooking time 35 minutes
Servings 4
INGREDIENTS
Asparagus with potatoes
- 800g potatoes
- 1kg asparagus
- Salt
- 1 tsp butter
- 1 bunch dill
- 1 spring onion
- 100 g low-fat yogurt
- 2 tbsp crème fraîche
- 2 tbsp grainy cream cheese
- White pepper
Hollandaise sauce
- 3 egg yolks
- 1 tbsp white wine vinegar
- 150 g butter, ice cold
- Salt pepper
- 1 tbsp chopped parsley
INSTRUCTIONS
Asparagus with potatoes. Brush the potatoes thoroughly, quarter them if necessary, place them in the cooking basket and add 500ml water + a little salt. Peel the asparagus, cut off the woody ends and add it to the Varoma, add a little sugar. Add 500ml water + a little salt to the mixing bowl and cook together with the potatoes for 25 minutes/Varoma. Wash the dill, tap dry and chop finely. Remove the wilted leaves and roots from the spring onions, wash and cut into fine rings. Mix the yoghurt with the creme fraiche and the cream cheese. Mix in the dill and onion rings. Season the cream with salt and pepper. Remove the asparagus, drain and arrange on preheated plates with the potatoes. Serve the dill cream with it.
hollandaise sauce
Place the egg yolks with the white wine vinegar in the mixing bowl and mix until foamy for 4 minutes/70°C/speed setting 3 - and 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.
