Get a recipe for asparagus Hollandaise with chopped boiled eggs and slices of ham. It's spring cuisine at its swoonworthy best.
- Serves: 4 persons
- 8to 10 asparagus spears per person
- 1teaspoon salt
- 4whole eggs
- 4egg yolks
- 8slices boiled ham
- 4tablespoons dry white wine
- 1cup (100 grams) unsalted butter
- Pinch of nutmeg
- ½teaspoon lemon juice
- Pinch of salt
- Pinch of ground white pepper
- 2tablespoons finely chopped flat-leaf parsley
Step 1Soak the asparagus in cold water as soon as you get them home.
Step 2Rinse and peel with a potato peeler, starting from just under the head and work your way down. Cut about 1/2 inch of the woody bits off the ends.
Step 3Place the asparagus and 1 teaspoon of salt in a large soup pot or a special asparagus pot. Cover with cold water and bring to a boil. Temper the heat slightly and allow to simmer for about 10 minutes. Take off heat and leave the asparagus in the hot water for 15 to 20 minutes, or until tender.
Step 4Meanwhile, boil the whole egg s.
Step 5Once boiled, chop finely. Thinly slice the ham.
Step 6For the Hollandaise sauce, beat the egg yolks and wine until light and frothy. Place the rest of the wine back in the fridge to cool.
Step 7Pour the egg-wine mixture into a saucepan and warm over a low heat on the stove, beating continuously until the sauce thickens.
Step 8In another saucepan, melt the butter.
Step 9Remove from the heat and add the melted butter in a thin trickle, while continuing to whisk.
Step 10Add the nutmeg, lemon juice, a pinch of salt, and white pepper. Whisk again, and set aside.
Step 11Gently drain the cooked asparagus. Be careful not to damage the tender heads.
Step 12Arrange on a serving plate with the asparagus spears facing in the same direction. Top with the Hollandaise sauce, chopped ham, and boiled eggs. Sprinkle with parsley, and serve with the rest of the chilled wine.