Summary

Ingredients

• 1 kg potato (s), new
• salt
• 150 g bacon (Tyrolean bacon)
• 100 g onion (s)
• 50 g walnuts, rouhly chopped
• 2 kg asparagus, white
• 2 tablespoon white wine vinegar
• 1 tablespoon onion (s), finely chopped
• 6 peppercorns, crushed
• 2 tablespoon water, cold
• 6 egg yolks
• 250 g butter
• Sprinkle wort
• lemon juice
• 3 tablespoon oil

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Instructions

1. Wash and brush the potatoes thoroughly. Quarter with the peel and cook in salted water for about 8 to 10 minutes. Drain, drain and let the potatoes cool.
2. Cut the bacon into fine strips. Peel and finely chop 100 g onions. Roughly chop the walnuts.
3. Peel the asparagus and cook in an asparagus pot (with a little water, the asparagus cooks gently in the steam) for about 10 -12 minutes in salted water plus a small piece of butter and a pinch of sugar.
4. Heat 1 tablespoon of oil in a pan and fry the 100 g onions over medium heat until translucent, then remove. Pour the remaining oil into the pan and fry the potatoes in it, swirling, over medium heat until golden brown. Add onions, bacon and walnuts and fry for 2 minutes.
5. For the Dutch sauce, reduce the vinegar, 1 tablespoon of finely chopped onions and the crushed peppercorns together in a small saucepan almost completely. Then add the cold water and press the mixture through a fine sieve into a bowl. Add the egg yolks and stir the whole thing in a water bath while continuously beating with the whisk to a thick cream. Mix the butter, warmed to room temperature, into the egg cream in small flakes while beating constantly. Add the seasoning and lemon juice.
6. Lift the asparagus out of the water and drain. Place on a preheated platter and serve with the potatoes and the Dutch sauce.