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Recipe of: © Monsieur Cuisine

Steamed asparagus with potatoes and Hollandaise sauce

MC plus
4 portions
Average difficulty
Ready in: 1:01 h
Preparation time: 25 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 500 g waxy potatoes
  • 1 kg asparagus
  • 1 tsp salt


  • 180 g butter
  • 3 very fresh egg yolks
  • 2 tbsp chicken stock
  • or white wine
  • salt
  • pepper
  • 1 tsp lemon juice


Per portion:

  • calorific value
    1867 kj / 446 kcal
  • protein: 8 g
  • carbohydrates: 27 g
  • fat: 34 g
Preparation time
25 min.
Ready in
1:01 h
  1. Peel the potatoes and asparagus, then cut the woody ends off the asparagus. Cut the potatoes into quarters and place in the cooking pot. Arrange the asparagus in the deep steamer basket. Fill the blender jug with 1 litre of water, insert the cooking pot and place the steamer basket on top. Cook using the steamer button, then keep the potatoes and asparagus warm.
  2. To make the Hollandaise sauce, melt the butter in the blender jug for 6 minutes/70 °C/speed setting 2. Transfer into another container and leave the blender jug to cool.
  3. Insert the mixer attachment, then put the egg yolks and the stock into the blender jug and emulsify for 6 minutes/70 °C/speed setting 3. After 3 minutes start to slowly pour the cooled butter onto the blender jug lid so that it drips down onto the rotating blade a drop at a time. Adding the butter should take about 2 minutes.
  4. Season the Hollandaise sauce to taste with salt, pepper and lemon juice, and serve with the asparagus and potatoes.


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