Asparagus with Potatoes, Turkey/Ham and Hollandaise Sauce

Ingredients

• 300 g Potatoes
• 500 g green asparagus
• Ham, turkey, (as desired)

Hollandaise sauce:

• 125 g Butter
• 1,5 Egg yolks
• 1,5 tbsp Water
• 0,5 tbsp Lemon juice
• Salt
• White pepper

Equipment

• ESGE Zauberstab M 200 (immersion blender)

Instructions

1. 1.
   Cut off the woody ends of the asparagus and peel the lower parts of the spears.
2. 2.
   Bring water to the boil in a large pot with a little salt and sugar, add the asparagus and cook for about 10 minutes.
3. 3.
   Peel the potatoes and cook them in boiling, lightly salted water for about 15 minutes.
4. 4.
   As you like, either prepare ham for serving or pan-roast a nice piece of turkey.

Hollandaise sauce:

1. 5.
   Melt the butter in a pot. Important: don't let it get too hot!
2. 6.
   Put the egg yolks, lemon juice, water and salt in a pot and whisk with a hand mixer over a hot water bath until a creamy mixture forms.
3. 7.
   Take it off the heat and gradually add the liquid butter, stirring constantly. Make sure the sauce combines well - a little extra stirring helps.With the immersion blender, though, that's no problem!
4. 8.
   Season with salt and pepper.
5. 9.
   Finally, arrange the asparagus, potatoes and turkey (or ham) nicely and serve with the sauce.