Buy all ingredients right below the recipe
Ingredients
- 1 kg of Asparagus (fresh)
- 800 g of Waxy potatoes
- 250 ml of Hollandaise sauce
- 50 g of Unsalted butter
- 1/2 of Lemon
- 1 tsp of Salt
- 1 tsp of Sugar
Method
- 1Peel the potatoes, halve them, and cook them in salted water for about 20 minutes until tender.
- 2Wash the asparagus, peel from top to bottom, and cut off the woody ends.
- 3Bring water to a boil in a large pot with salt, sugar, a knob of butter, and a splash of lemon juice.
- 4Cook the asparagus in the boiling water for about 12-15 minutes, depending on thickness, until al dente.
- 5Heat the Hollandaise sauce according to package instructions.
- 6Arrange the asparagus together with the potatoes and pour the Hollandaise sauce over them. Refine with some melted butter if desired.
