Weisser Spargel Mit Kartoffeln Und Hollandaise Sauce Spargel Rezepte Weisser
White asparagus with soft potatoes and warm Hollandaise feels like the moment when spring moves into the kitchen. I grew up with big Sunday plates of this, and I still get excited when I see the first bundles at the market and think about new spargel rezepte weisser for my table.
For me this plate belongs in my list of Gerichte Mit Spargel that never fail. The spears stay tender, the potatoes taste comforting, and the rich sauce wraps everything in a smooth coat. It hits the same spot as Spargel Rezepte Vegetarisch that feel hearty without meat, so nobody at the table misses anything.
We keep the sauce simple at home, more like Sauce Hollandaise Rezepte Einfach than a strict textbook version. I like that it works for busy days and still feels special. With good butter and a little lemon, the taste fits in the group of Spargel Rezepte Gesund, at least in spirit when I serve a crisp salad on the side.
Leftovers never stay long. I often layer the extra spears and potatoes in a small Spargel Auflauf the next day and spoon on any Schnelle Hollandaise Sauce that survived dinner, which is rare.
Zutaten für : 4 servings
Zutaten
Asparagus And Potatoes
- 1 kg white asparagus
- 500 g waxy potatoes
- Salt for the cooking water
- 1 pinch sugar for the asparagus water
Hollandaise Sauce
- 100 g butter
- 3 egg yolks at room temperature
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Fresh dill or parsley for serving optional
Anleitung
Asparagus And Potatoes
- Peel the potatoes and cut large ones in half so the pieces have a similar size.
- Cover the potatoes with cold salted water in a pot and bring them to a gentle boil.
- Cook until the potatoes feel soft when pierced with a fork, then drain and keep them warm with the lid on.
- Trim the woody ends from the white asparagus and peel each spear from just under the tip down to the base.
- Place the asparagus in a tall pot, cover with water, add a little salt and a pinch of sugar, and bring the water to a soft simmer.
- Cook the asparagus until the stalks feel tender but still hold their shape, then lift them out with a slotted spoon and drain on a plate.
Hollandaise Sauce
- Melt the butter slowly in a small pot and keep it warm without letting it brown.
- Fill a larger pot with a few centimeters of water and bring it to a light simmer.
- Whisk the egg yolks with the lemon juice in a metal bowl that fits over the pot without touching the water.
- Place the bowl over the steam and whisk the yolks until they start to thicken and turn creamy.
- Pour the warm butter into the yolk mixture in a thin stream, whisking all the time so the sauce turns smooth and glossy.
- Season the Hollandaise with salt and pepper and take the bowl off the heat so the sauce does not overcook.
- Arrange the hot potatoes and asparagus on warm plates and spoon the Hollandaise over the spears.
- Finish with chopped dill or parsley and serve right away while everything is still hot.