I like this sure-fire variant of the whipped butter sauce and would like to invite you to try this variant. I use Black Forest ham for this asparagus dish because I put the wrapped asparagus spears in the oven. I would also bake boiled ham with cheese. I serve Parma ham or San Daniele ham or Spanish Serano ham cold with warm asparagus.
Let yourself be seduced to cook yourself and try out this asparagus dish. Questions I answer gladly over the comment function at the end of the side. Have fun!
1bunchwhite asparagusYou can also use green asparagus!
saltI use Himalayan salt!
1tbsButterDu kannst auch von der geklärten Butter für die Soße etwas nehmen!
1bunchchivesDu kannst auch Petersilie oder Kerbel verwenden!
Sauce Hollandaise prepare
Place the stainless steel striking bowl from the mixer or another high and thick stainless steel bowl in the oven. Place the plates in the oven to serve. Heat the oven at 80-100°C hot air.
Prepare the reduction for the Hollandaise sauce: Peel the shallot, cut into fine cubes and bring to the boil with white wine, water, vinegar, parsley, tarragon, bay leaf and peppercorns. Reduce the reduction to 3-4 tablespoons, pass through a sieve and make ready.
Heat the butter for the Hollandaise sauce in a saucepan and bring to the boil. Clarify the butter to a light brown shade, then pass through a fine sieve and let it temper next to the stove (approx. 90°C).
Ham and Asparagus prepare
Peel the asparagus and cook in salted water with some sugar until al dente. Remove the asparagus and drain. Wrap the ham slices around the asparagus spears and keep warm in the oven.
Remove the warm stainless steel bowl from the oven. Pour the egg yolks into the bowl, let the mixer run at a high speed with the whisk, let the prepared reduction run in slowly.
Add the hot butter slowly by the spoonful, then faster. The egg yolks and the butter must emulsify immediately and combine. Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg. Let the mixer run slowly.
Take the plates out of the oven. Place the asparagus spears with the ham on the preheated plates. Pour the Hollandaise sauce over them and decorate with chives. Serve quickly! Enjoy your meal!
Important: The Hollandaise sauce can be kept warm in the oven at 90°C for about 15 minutes. Then simply whip again... Put a thin slice of butter on the sauce, so the sauce does not draw any skin when warm!
3. Calories (kcal) Asparagus with Ham and Sauce Hollandaise
Asparagus with Ham and Sauce Hollandaise
Amount Per Serving
Calories 884Calories from Fat 855
% Daily Value*
Total Fat 95g146%
Saturated Fat 58g290%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Total Carbohydrates 5g2%
Dietary Fiber 0.4g2%
* Percent Daily Values are based on a 2000 calorie diet.
4. More Articles and Recipes
Other recipes with asparagus and sauce Hollandaise:
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