Asparagus with Ham, Hollandaise and Potatoes
- Classics
- main-course
A spring feast, perfect for big and small gatherings.
Method
- Preparation time: 60 min
- 4 Portions
Thoroughly wash and scrub the potatoes. Cook in salted water with bay leaves and caraway seeds for about 20-30 minutes until tender.
Peel the white asparagus thoroughly, trimming the dry bottom end sparingly. Peel the bottom third of the green asparagus and generously cut off the woody bottom end.
Leave the potatoes whole or cut them in half depending on their size. In a pan, heat butter and slowly fry the potatoes until golden brown, about 10 minutes. Lightly season with salt and pepper before serving.
Bring 2 litres (2 quarts) of water to a boil with butter, salt, sugar, and lemon juice. Optionally, add a bread roll. Cook the white asparagus for 8-10 minutes and the green asparagus for 5-6 minutes until al dente. Remove and drain.
Tip: To prepare, cook white asparagus for about 6-7 minutes and green asparagus for 3-4 minutes. Remove, cool quickly, cover with cling film, and set aside. Reserve the cooking liquid. Just before serving, bring the liquid to a boil and cook the asparagus for 2-3 minutes. Strain the asparagus broth through a fine nylon sieve and store it in hot, sealed jars or bottles. Keep refrigerated for up to 2 weeks and reuse it for asparagus soup or as a base for an asparagus jelly.
Drink recommendation: A fruity and light Chardonnay from the Vulkanland Steiermark region.
Top both types of asparagus with butter flakes and lightly salt.
For warm ham, boil 250 ml (1 cup) of water, add salt, and place in the cold leg ham. The water should cool to around 60-70°C (140-160°F). Warm for about 2-3 minutes at 60-70°C (140-160°F). Do not let the water boil, as it will dry out the ham.
For the classic Hollandaise
Combine tarragon vinegar, white wine, peeled and roughly chopped shallots, and coarsely torn tarragon (including stems) in a small pot. Reduce by half. Strain the reduction. Place egg yolks and reduction in a bowl and whisk over a double boiler until thick and foamy. Season with salt and pepper. While constantly stirring, slowly add warmed clarified butter (40°C/105°F).
Tip: Instead of clarified butter, use camelina oil. Replace half the clarified butter with natural yoghurt and mix it in. For nut-butter hollandaise, stir the butter while clarifying until it turns light brown and smells nutty.
Pour the mixture into a 0.5-litre (1 pint) iSi bottle (Gourmet Whip), screw on the cap with a sealing ring, and charge with 2 cartridges. Keep warm in a water bath (60°C/140°F) until serving.
Garnish the asparagus with herbs, and serve with ham, potatoes, and sauce(s).
Tip: Crispy bread, such as nut baguette, pairs well with this dish.
For the gratinated asparagus
To make gratinated asparagus, place 500g (1 pound) of cooked white asparagus in a single layer in a heatproof dish. Coarsely grate Parmesan and sprinkle over the asparagus with olive oil. Bake in a preheated oven at 180°C (355°F) top heat for 10 minutes.
Tip: This goes well with braised lamb shank and T-bone steak. Drizzle with a little clarified butter when serving. As the asparagus season is short, it is best to make five times the amount of reduction. Store the extra reduction in a screw-top jar; it will keep in the fridge for 1 month. Hollandaise sauce tastes good even without additional foaming, but reheating is easier in an iSi bottle.