Vegetable Salad

Three vegetables, white asparagus, young small potatoes and garden peas together with a creamy Hollandaise type vinaigrette make a delicious seasonal salad. I use one big saucepan to cook all vegetables together in timed stages – it's really simple to prepare. If you are not able to make your own Sauce Hollandaise you can buy one ready-made and jazz it up with a little oil and white balsamic vinegar.

Ingredients | Serves 4

12	White asparagus
500 g	Small potatoes
250 g	Garden peas, frozen
	Hollandaise Sauce
1	Small onion
1/2 tsp	White pepper
100 ml	White wine
1 Tbsp	White Balsamic vinegar
3	Stalks of parsley
2	Egg yolks
100 g	Butter, cold
	Salt and pepper for seasoning
	Additional sunflower oil and Balsamic vinegar to make the sauce into a vinaigrette
	Fresh green pea sprouts for decoration

Preparation

Generously peel the asparagus with a peeler to remove the woody fibre. Then cut them into thirds.
Wash and half the small potatoes – leave the peel on.
Pour the frozen peas in a large sieve and wash them under running cold water.
Heat a large and deep saucepan with salted water and bring to the boil. Add the potatoes first and cook them in the boiling water for 5 minutes. Then add the cut asparagus, reduce the heat to a simmer and continue to cook for 12 minutes.
Finally, add the peas and cook all for another 5 minutes.
Drain the water from the cooked vegetables and let them cool down.
While the vegetables are cooking, prepare the Sauce Hollandaise.
Roughly chop the onion. Saute the onions in white wine and vinegar in a pan, add the chopped parsley stalks and the pepper.
Reduce the liquid down to approx. 2 tablespoons, and then sieve into a bowl – cool the reduction down.
Stir in the yolks under the reduction. Then place the bowl over the lightly boiling water bath; the bowl must not touch the water. Stir the eggs and reduction with the whisk until it is foamy.
Cut the butter into pieces, add in portions while stirring, keep stirring until the sauce is creamy and slightly thickened.
Take the bowl from the heat, stir briefly, season with salt and pepper to taste. Let the sauce cool down a little.
The sauce is creamy and slightly thick. To make it more like a vinaigrette, add oil and balsamic vinegar to taste until the sauce is more liquid.

Serving | Spoon the vegetables onto plates and drizzle generously with the sauce. Decorate with sprigs of garden pea sprouts. Serve lukewarm.