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  • White or Green Asparagus or a Mix of Both 40 pc
  • Clarified Butter 60 g
  • Small Potato 15 pc
  • Crème Fraiche 100 ml
  • Chives
  • Sorrel Leaves


  • Fresh Eggs 10 pc


  • Ham, boiled (slices) 20 pc

Hollandaise Sauce

  • Knorr Hollandaise Sauce 1L 350 ml
  1. Vegetables

    • Peel and boil the asparagus in water with salt.
    • Keep them warm and sprinkle them with clarified butter.
    • Boil the potatoes in their skin, cut in half and scoop out.
    • Prepare the mashed potato and mix with crème fraiche.
    • Fill the potatoes with the creamy mash.
  2. Eggs

    • Boil the eggs for 3 minutes so they stay soft, then peel them.
    • Season with sea salt.
  3. Ham

    • Heat up the ham in a low temperature oven.
  4. Hollandaise Sauce

    • Heat the hollandaise sauce.
  5. Plating

    • Place the asparagus on a warm plate.
    • Place the ham, potatoes and the egg around the asparagus.
    • Pour the sauce half over the asparagus.
    • Garnish with sorrel leaves and finely chopped chives.