Mini Skin off potatoes
Perfect as a lighter lunch, or summer evening menu
serves 10
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Ingredients
1.5 kg Steam & Fresh small
20/30
5k g asparagus
500 g sliced boiled ham
1.5 l Hollandaise sauce
Butter
Pasley, fresh chopped
Preparation
- Prepare the Steam & Fresh small 20/30 according to the
instructions
- Trim the asparagus and simmer
- Heat the Hollandaise sauce
- Toss the potatoes in butter and parsley and arrange on plates
with the ham, asparagus and Hollandaise sauce
Tip
Cut the boiled ham into strips and fold into the Hollandaise