Asparagus with crab sauce Hollandaise

Asparagus with crab sauce Hollandaise
Quantity Ingredient
100 g Crabs
20 g Butter
2 tbsp Dill
White Pepper
500 g Asparagus
400 g Boiling Potatoes
20 g Wild garlic
0,25 l Hollandaise sauce

Bear's garlic potatoes are served with asparagus with shrimp sauce hollandaise. To do this, first boil the pell potatoes. Wash and peel the asparagus. Cut off the wooden ends. Fill bowls and ends into a saucepan. Cover with plenty of water. Add 10 g butter and a pinch of salt. Let simmer for 10 minutes. Remove trays with a skimmer. Put the asparagus in the broth. Bring to the boil. Cook at medium heat for 10 minutes. Pour the hollandaise sauce into a saucepan and heat slightly. Dilute hollandaise sauce with 3 tbsp asparagus broth. Season with pepper. Finely chop the dill and stir in. Add 50 g shrimps. Cut the wild garlic into fine strips. Peel the potatoes and cut into larger pieces. Leave 10 g butter in a pan. Add the potatoes. Season with salt. Sprinkle with wild garlic. Swing the potatoes in the pan. Arrange asparagus with shrimp sauce hollandaise on preheated plates. Sprinkle with remaining shrimps. Serve with bear's garlic potatoes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
618 kcal
52 g
20 g
35 g

(C)opyright by Marions Kochbuch