White Asparagus with Hollandaise and a Jammy Egg

Name: White Asparagus with Hollandaise and a Jammy Egg with ham, potatoes & fresh parsley
Total time: 35 min
Yield: 2
Cuisine: Dutch
Ingredients: 500 g Potatoes; 500 g White asparagus; 2 piece Egg; 5 g Fresh curly parsley; 8 slice Ham; 100 g Hollandaise sauce; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

with ham, potatoes & fresh parsley

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Met bijnamen als 'de koningin van de groente' en 'het witte goud' is deze seizoensgroente bij velen favoriet. De asperges in jouw box komen van eigen bodem, waar ze met liefde en passie worden gesorteerd en geschild met machines die draaien op zonne-energie.

Alleen verkrijgbaar in het seizoen, dus voeg deze groentefavoriet snel aan je box toe.

Tags:

Extra Veggies

•Family

•Calorie Smart

Allergens:

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

250 g

White asparagus

1 piece

Egg

(Contains: Ei)

2.5 g

Fresh curly parsley

(May be present: Selderij)

4 slice

Ham

50 g

Hollandaise sauce

(Contains: Ei, Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2911 kJ

Calories696 kcal

Fat41.5 g

Saturated Fat15.9 g

Carbohydrate52.3 g

Sugar4 g

Dietary Fiber12.2 g

Protein26.9 g

Salt2.3 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

•Large pan or asparagus pan

•Pan with Lid

•Lid

•Peeler

•Small sauce pan

•Saucepan

Cooking Steps

For the asparagus, boil 1 litre of water per person in a large lidded pot or saucepan, or in an asparagus pot. Use another lidded pan to boil 400ml water per person for the potatoes.

Thoroughly wash or peel the potatoes and cut them in half, or any larger potatoes into quarters. Cut off 2cm from the base of the asparagus and then peel the asparagus, leaving the tips untouched.

Cook the potatoes for 15 - 20 minutes, covered, then drain and set aside without the lid.

Cook the asparagus for 12 - 15 minutes in the pan you prepared earlier. Boil the eggs with the asparagus for the first 8 minutes of cooking, then remove the eggs from the pan and rinse under cold water while the asparagus continues cooking.

Transfer the Hollandaise sauce to a saucepan and heat for 4 - 6 minutes over low heat. Stir well every so often to prevent the sauce from sticking to the bottom of the pan. In the meantime, finely chop the parsley. Shortly before serving, melt the butter in another saucepan over low heat and add the parsley. Season to taste with salt and pepper. Peel and halve the eggs. Separate the slices of ham and roll them up, ready to serve.

Serve the asparagus, ham and potatoes on plates. Pour the parsley butter over the potatoes and top the asparagus with the eggs. Garnish the dish with the warm Hollandaise sauce.