josh’s viennese spargel with parsley potatoes

Ready in 50minutes

Serves 6 people

ingredients

● 3 tablespoons olive oil

● 1 teaspoon sugar

● ¼ teaspoon lemon zest

● 2-3 teaspoons lemon juice

● ½ teaspoon salt

● ¼ teaspoon pepper

● 4 slices of ham (optional)

● 12 sticks of asparagus, peeled and trimmed

● Preheat oven to 150C (300F) degrees and heat olive oil on medium heat in a shallow pan

● Add asparagus, lemon zest, salt and pepper

● Cook till crisp and remove from heat

● Toss in lemon juice

● Wrap in ham if desired

● Keep warm in the oven while you prepare the hollandaise sauce

● One cup butter, diced

● Four egg yolks, beaten

● ½ cup cream

● 2 tablespoons lemon juice

● ¼ teaspoon sugar

● ½ cup dijon mustard

● Melt butter in a small pan over low heat

● Remove from heat and add egg yolks

● Stir well

● Add mustard, cream, lemon juice and sugar

● Cook on low heat until thickened

● Eight medium potatoes, peeled

● ½ cup freshly cut parsley

● Two tablespoons butter

● Steam potatoes, or boil if preferred, until soft (about thirty minutes)

● Toss with butter and parsley before serving