White Asparagus with Ham & Hollandaise
with baby potatoes, parsley & a jammy egg
Verrijk dit recept met MAGGI Hollandaise. Gemaakt van natuurlijke ingrediënten en vrije-uitloopeieren, makkelijk op te warmen en vol van smaak. Lekker over de asperges!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
White asparagus
250 g
Baby potatoes
1 piece
Egg
(Contains Egg)
5 g
Fresh curly parsley
(May be present Celery)
4 slice
Ham
50 g
Hollandaise sauce
(Contains Milk, Egg)
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Wash the baby potatoes and cut into quarters, then transfer to a bowl.
- Drizzle generously 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.
- Boil plenty of water in an asparagus pan or large pot.
- Cut off 2cm from the base of the asparagus, then peel the asparagus but leave 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.
- Heat the Hollandaise sauce in a saucepan for 2 - 3 minutes.
- Peel and halve the egg.
- Finely chop the parsley.
- Serve the asparagus and potatoes on plates.
- Top with the ham and egg.
- Garnish with the parsley and serve with the Hollandaise sauce.
Did you know... white asparagus is grown underground, which is how it gets its colour; the lack of sunlight stops it from producing chlorophyll. Both white and green asparagus contain folic acid, which plays an essential role in the production of red blood cells and in boosting energy levels.