White Asparagus with Ham & Hollandaise
with baby potatoes, parsley & a jammy egg
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.
Tags:
Calorie Smart
•New Ingredient
Allergens:
Ei
•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
Total40 minutes
Cooking Time15 minutes
DifficultyMedium
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: Ei, Melk (inclusief lactose))
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
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.
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.
3
- Heat the Hollandaise sauce in a saucepan for 2 - 3 minutes.
- Peel and halve the egg.
- Finely chop the parsley.
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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