|0,25 l||Hollandaise sauce|
|60 g||Grated Emmentaler|
|500 g||Boiling Potatoes|
Asparagus Gratin Hollandaise can be prepared very well and goes well as a side dish with short roasted poultry or meat. Cook waxy potatoes as boiled potatoes. Peel the asparagus and cut off the woody ends. Place the asparagus in a sufficiently large stainless steel pot, cover with water and bring to the boil briefly. Season the water with salt, add a level teaspoon of sugar and a small piece of butter to the cooking water and cook the asparagus at medium temperature for about 10-15 minutes until not too soft. Preheat the oven to 250° and brush a casserole dish lightly with butter. Drain the jacket potatoes, rinse with cold water, peel and slice. Line the casserole dish with the potatoes, as shown in the picture above, and season with salt and white pepper. Drain the asparagus and place on top of the potatoes. Pour Hollandaise sauce over the asparagus gratin and sprinkle with grated Emmentaler. Place the asparagus gratin hollandaise on the top shelf in the oven and bake for 8-10 minutes until the cheese begins to brown slightly.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 45 minutes