Asparagus, crispy potatoes and radishes with herb hollandaise
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Easy - June 2015
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Serves 4 as a starter or lunch -
Hands-on time 25 min, oven time 30-40 min
Packed with seasonal produce and topped with herby hollandaise, this spring salad with asparagus is lovely with roast meat on a warm weekend – or as a starter to an Easter meal with all the family.
Or, if you’re looking for a vegan or vegetarian dish with asparagus, try Raymond Blanc’s grilled asparagus with vegetable crumble.
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
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delicious. tips
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.
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