Classic white asparagus with new potatoes and hollandaise

Step 1/4

• 1 shallots
• 200 ml white wine
• ¼ tsp black peppercorn
• ½ bay leaf
• ½ juniper berry
• 1 allspice berries

• cutting board
• knife
• saucepan (small)

Peel and mince shallots. Add white wine, shallots, black peppercorns, bay leaf, juniper berry, and allspice to a small saucepan. Bring to a boil over medium high heat, then reduce to low and let simmer until the liquid is reduced by about a third.

Step 2/4

• 125 g unsalted butter
• ½ kg new potato
• salt

• saucepan (small)
• large pot
• colander

In the meantime, melt butter in another small saucepan over medium heat, then set aside. Cook potatoes in a large pot of salted water for approx. 20–30 min. or until tender all the way through. Drain and set aside.

Step 3/4

• ¾ kg white asparagus
• salt
• sugar
• ½ lemon

• peeler
• large pot
• paring knife

Peel asparagus and cut off the woody ends. Heat another large pot of water and season generously with salt, sugar, and lemon juice. Once boiling, add the asparagus. Once the water is boiling again, check the asparagus to see if it’s done: If you can easily stick a paring knife in, the asparagus is cooked. Drain and keep warm.

Step 4/4

• 1½ egg yolks
• ½ tbsp mustard

• fine sieve
• large bowl
• pot
• whisk

Remove the white wine reduction from the heat and pour the liquid through a fine sieve into a large bowl. Bring another pot of water to a boil. To make the hollandaise sauce, add egg yolks and mustard to the bowl with the white wine reduction, then place the bowl over the pot of boiling water and whisk until foamy. Slowly drizzle in the cooled, melted butter while continuing to whisk constantly until thick. Remove from heat once thickened and well combined, then serve asparagus with hollandaise sauce and boiled potatoes. Enjoy!

Enjoy your meal!