While many fruits and vegetables are available year-round, asparagus remains a true seasonal delight. That's why enthusiasts savor every moment of asparagus season, exploring endless preparations—especially alongside perfectly boiled potatoes. As a seasoned chef with years of experience crafting classic dishes, I'm excited to share this reliable recipe for boiled potatoes with asparagus, hollandaise sauce, and ham rolls.
Ingredients for 4 servings:
500 g potatoes
1 kg white asparagus
8 slices cooked ham
½ bunch chives or parsley
For the hollandaise sauce:
3 egg yolks
50 ml dry white wine
150 g butter
1 tbsp lemon juice
Preparation:
Wash and peel the potatoes, halving any larger ones for even cooking. Peel the asparagus, trimming about 1 inch from the woody ends. Finely chop the parsley or thinly slice the chives and set aside.
Cook the potatoes in salted boiling water until tender. Meanwhile, simmer the asparagus in a dedicated asparagus pot or the largest available pan until just tender.
In a small saucepan or microwave-safe bowl, gently melt the butter and keep warm. Prepare a double boiler: fill a saucepan with a little water, bring to a simmer over medium heat, and place a heatproof bowl over it—the bowl should rest securely without touching the water.
Whisk the white wine and egg yolks in the bowl over the simmering water. Gradually incorporate the melted butter while whisking constantly until the sauce thickens. Remove from heat or reduce to the lowest setting.
Pro Tip from the Kitchen: Keep oven mitts nearby—the bowl gets extremely hot over the water bath.
Season the hollandaise with salt, pepper, and lemon juice to taste, then transfer to a serving bowl.
Drain the potatoes and carefully remove the asparagus. Roll the ham slices into neat cylinders. Divide the potatoes, asparagus, and two ham rolls per plate among four servings. Serve family-style, drizzling hollandaise over the asparagus at the table and garnishing with chives or parsley.
