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Spargel mit Kartoffeln
und frischer Sauce Hollandaise

Spargel mit Hollandaise

Als Kind habe ich Spargel gar nicht gern gegessen. Aus Prinzip wurde das meiste verweigert, was der Papa nicht gegessen hat. Angefangen hat es mit Spargelcremesuppe und mittlerweile liebe ich Spargel und freue mich richtig auf die Saison. Es gibt ja viele verschiedene Variationen, doch die klassische Variante mit einer frischen (!) Sauce Hollandaise ist meine liebste. Allerdings esse ich auch gern zu anderen Gerichten liebend gern eine leckere Sauce Hollandaise!

Zutaten für 2 Personen:

  • 1 Kg Spargel 
  • 1 TL Zucker 
  • 1 EL Butter
  • 1 EL Zitronensaft
  • 400 g Kartoffeln 
  • 150 g Butter 
  • 2 Eigelb
  • 1 EL Zitronensaft 
  • Salz 
  • 1-2 ELWasser 

Schritt 1/3
1 TL Zucker – 1 EL Butter – 1 EL Zitronensaft – Salz – 1 Kg Spargel – 400 g Kartoffeln

Als erstes die Kartoffeln schälen, in Stücke schneiden und in Salzwasser kochen. Einen Topf mit Wasser aufsetzen, in den der Spargel waagerecht hineinpasst. Zucker, Butter, Zitronensaft und etwas Salz hinzugeben. Nun den Spargel vom Kopf nach unten schälen und das Ende abschneiden. Anschließend den Spargel in das vorbereitete, kochende Wasser geben und ca. 10-12 Minuten garen.

Schritt 2/3
150 g Butter – 2 Eigelb – 1 EL Zitronensaft – 1-2 EL Wasser – Salz 

Die Butter in einem Topf oder in der Mikrowelle zerlassen (nicht erhitzen!). Die Eigelb werden nun mit dem Zitronensaft, dem Wasser und etwas Salz in einem Wasserbad erhitzt. Die Masse im Wasserbad mit einem Schneebesen aufschlagen, bis sie eine cremige Konsistenz annimmt. Anschließend die Schüssel aus dem Wasserbad nehmen und in kleinen Schlücken unter die Masse rühren. Dabei verdoppelt sich das Volumen der Masse. Abschließend mit Salz, Pfeffer und Zitronensaft abschmecken.

Schritt 3/3

Die Sauce Hollandaise kann nicht erneut erhitzt werden, da sie sonst gerinnt. Deshalb sollte sie zeitgleich mit den Kartoffeln und dem Spargel fertig sein. Der Spargel hat die perfekte Konsistenz, wenn er sich beim herausnehmen leicht biegt, aber nicht die Köpfe hängen lässt. Als letztes also die Kartoffeln abschütten, den Spargel aus dem Wasser nehmen und alles mit der leckeren Sauce Hollandaise genießen!

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