Asparagus with hollandaise
From mid-April to St John’s Day — white asparagus, new potatoes, hand-whisked hollandaise.
- Time
- 45 min
- Effort:
- medium
- Season
- spring
- vegetarian
- classic
- Sunday
- light
Ingredients for 4 portions
2 kgasparagus · white
1 kgpotatoes · new, small
250 gbutter
4eggs · yolks only
1lemons
50 mlwhite wine
200 gcooked ham · optional
1 tspsugar
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Eggs
- Milk (incl. lactose)
- Sulphites
- contains alcohol
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 972 kcal |
|---|---|
| Protein | 34 g |
| Fat | 59.3 g |
| Carbohydrates | 67.2 g |
| of which sugar | 23.8 g |
| Fibre | 10.7 g |
| Salt | 1.4 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel the asparagus from the tip downwards, cut off the woody ends; keep the peelings for stock.
- 2
Cook in water with salt, sugar and a knob of butter for 12–15 minutes until it bends gently.
- 3
For the hollandaise melt the butter; whisk the yolks with the wine over a water bath until creamy, whisk in the butter in a thin stream.
- 4
Season with lemon, salt and pepper, serve with potatoes and ham.