Asparagus, crispy potatoes and radishes with herb hollandaise

Asparagus, crispy potatoes and radishes with herb hollandaise
  • Serves icon Serves 4 as a starter or lunch
  • Time icon Hands-on time 25 min, oven time 30-40 min

Packed with seasonal produce and topped with a herby hollandaise, this asparagus and radish salad is the perfect springtime lunch or starter.

Nutrition: per serving

Calories
375kcals
Fat
27.7g (9.8g saturated)
Protein
7.4g
Carbohydrates
23.5g (5.3g sugars)
Fibre
5.3g
Salt
0.3g
Calories
375kcals
Fat
27.7g (9.8g saturated)
Protein
7.4g
Carbohydrates
23.5g (5.3g sugars)
Fibre
5.3g
Salt
0.3g

Ingredients

  • 500g baby new potatoes
  • 5 tbsp olive oil
  • 500g asparagus, in different sizes if you can, trimmed
  • 200g breakfast radishes, halved

For the herb hollandaise

  • 6 tbsp white wine vinegar
  • 2 shallots, finely chopped
  • 2 mace blades
  • 1 tsp peppercorns
  • 2 medium free-range egg yolks
  • 110g unsalted butter, cut into small cubes, chilled in the fridge
  • Handful each basil, chives and mint, finely chopped

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan, pour over boiling water to cover and boil for 7-8 minutes until not  quite tender. Drain, allow to steam dry for a couple of minutes, then press each one with a fork to squash it partially. Tip the potatoes into a large roasting tin, drizzle over the olive oil and toss to coat. Season with salt and pepper, then roast for 30-40 minutes until crisp, tossing occasionally so they brown evenly.
  2. Around 20 minutes into the potatoes’ cooking time, make the hollandaise. Put the vinegar, shallots, mace and peppercorns into a saucepan with 6 tbsp water and bring to a rolling boil. Keep cooking until it has reduced to 2 tbsp liquid, then strain into a heatproof ceramic or glass bowl. Allow to cool slightly, then set the bowl over a pan of very gently simmering water (don’t let the water touch the bowl). Stir in the egg yolks along with a good pinch of salt.
  3. Using a small whisk, beat the mixture together until frothy and well combined, then add a cube of the butter, straight from the fridge. Whisk to melt the butter before adding the next. Carry on adding one cube at a time and whisking before adding another. The mixture should thicken after the third or fourth cube. If it stays runny, keep whisking for a while before adding the next piece. If the mixture starts to develop a greasy sheen on top, add a small splash of cold water and whisk again.
  4. Once you’ve added around two thirds of the butter and the sauce has thickened up, you can start adding a few chunks at a time. Once all the butter has been added, you should have a smooth sauce that thickly coats the back of a metal spoon. Turn off the heat, taste the hollandaise and add more salt or a squeeze of lemon juice if you think it needs it. It should taste slightly acidic, buttery and rounded. Cover with a piece of cling film touching the surface of the sauce, and leave the bowl sitting on top of the water (heat switched off) until ready to serve.
  5. Cook the asparagus spears in a steamer or pan of boiling water for 4-5 minutes until just tender (thin ones for 4 minutes, fatter ones for 5 minutes). Drain or remove the aparagus from the steamer to dry.
  6. To serve, toss the asparagus and radishes with the roast potatoes and season well. Tumble onto a platter. Stir the chopped herbs through the warm hollandaise, then dollop over the veg. Serve with crusty bread.

delicious. tips

  1. This makes a generous amount of hollandaise, so serve some on the side if people want extra. Mix any unused sauce with a little double cream to stabilise it, then chill for up to 2 days. Spread it on toast to serve with smoked fish or poached eggs for an indulgent breakfast.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Sweetcorn recipes

Sweetcorn, asparagus and tarragon salad with caper dressing

Use chargrilled sweetcorn from the barbecue in this summertime salad recipe, with asparagus and tarragon,...

Save recipe icon Save recipe icon Save recipe

Chicken salad recipes

Chicken, anchovy and jersey royal salad

Gill Meller’s chicken salad recipe is full of the joys of spring with asparagus, and...

Save recipe icon Save recipe icon Save recipe

Roast chicken recipes

Roast chicken with crispy potatoes, summer salad and herby hollandaise

A wonderful whole roast chicken with crispy skin-on potatoes, asparagus, radishes and herby hollandaise. It’s...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine