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White Asparagus with Ham & Hollandaise

White Asparagus with Ham & Hollandaise

with baby potatoes, parsley & a jammy egg

4.0(159)

Calories

:

660 kcal

Protein

:

26.9g protein

Total

:

40 minutes

Difficulty

:

Medium

Calorie Smart

New Ingredient

Allergens:

Ei
Melk (inclusief lactose)
Selderij
May contain traces of allergens

Did you know that asparagus owes its colour to how it's grown? Green asparagus grows above the ground and white asparagus is grown underground.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

White asparagus

250 g

Baby potatoes

1 piece

Egg

(Contains: Ei)

5 g

Fresh curly parsley

(May be present: Selderij)

4 slice

Ham

50 g

Hollandaise sauce

(Contains: Melk (inclusief lactose), Ei)

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2762 kJ

Calories660 kcal

Fat35.1 g

Saturated Fat8.6 g

Carbohydrate52.8 g

Sugar6.6 g

Dietary Fiber12.3 g

Protein26.9 g

Salt2.1 g

Potassium500 mg

Calcium50 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Peeler

•Large pan or asparagus pan

•Saucepan

Cooking Steps

Roast the baby potatoes

1

Preheat the oven to 180°C.
Wash the baby potatoes and cut into quarters, then transfer to a bowl.
Drizzle with olive oil and season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast for 30 - 35 minutes until golden-brown, tossing halfway.

Boil the asparagus

2

Boil plenty of water in a large pot or asparagus pan.
Cut off 2cm from the base of the asparagus, then peel the asparagus, leaving the tips intact.
Boil the asparagus with the egg for 7 minutes, then remove the egg and continue boiling the asparagus for 5 more minutes.
Rinse the egg under cold water.

Prepare the toppings

3

Heat the Hollandaise sauce in a saucepan for 2 - 3 minutes.
Peel and halve the egg.
Finely chop the parsley.

Serve

4

Serve the asparagus and potatoes on plates.
Top with the ham and egg.
Garnish with the parsley and serve with the Hollandaise sauce.

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