Green asparagus with hollandaise sauce
The dish is super easy and quick to prepare in the Thermomix® and perfect for a delicious spring meal.
Servings: 2
Calories: 705kcal
Equipment
- Thermomix®
- Schneidebrett
- Messer
- Rühraufsatz
Ingredients
- 400 g Potatoes Baby potatoes
- 500 g Green asparagus
- 800 g Water
- 1 ½ Tsp Salt
For the hollandaise sauce:
- 125 g Butter in pieces
- 15 g Water or white wine
- 1 Tsp Lemon juice
- 2 Egg yolk
- ¼ Tsp Salt
- 1 Pinch Pepper
In addition (optional):
- Ham
- fresh parsley
Instructions
- Wash the baby potatoes and put them in the simmering basket.
- Cut off the woody ends of the asparagus. Place the butterfly whisk in the Varoma® and place the asparagus spears on top. (Inserting the butterfly whisk into the Varoma® leaves more steam slots free, which improves steam circulation). Sprinkle the asparagus with ½ teaspoon of salt.
- Then add water and 1 teaspoon of salt to the mixing bowl, attach the simmering basket, place the Varoma® on top and cook 25 min. / Varoma® / level 1.
- Set the Varoma® down, remove the cooking baskets and keep both warm.
- Pour off the water and continue with the preparation of the hollandaise sauce.
- Place the butter in the mixing bowl and melt 4 min. / 70° C / level 2. Then remove the butter from the mixing bowl.
- Now insert the butterfly whisk. Add the water (or wine), lemon juice, egg yolk, salt and pepper to the mixing bowl and heat 2 min. / 70° C / level 4.
- Then whip 4 min. / 70 °C / level 4. Slowly pour the melted butter onto the mixing bowl lid so that it flows in a thin stream past the measuring cup and onto the running blade in the mixing bowl.
- Finally, remove the butterfly whisk and serve the sauce immediately with the asparagus and baby potatoes.
Notes
- If you like the asparagus even more firm to the bite, you can shorten the cooking time.
- If the sauce becomes too thick, you can dilute it with a little water or white wine.
- The hollandaise sauce should be served immediately, otherwise it may curdle.
