El classico

Servings: 2


  • 1 kg fresh white asparagus, preferably form a local farmer
  • 2 hands of hard cooking potatoes, pealed 
  • 2 slices of farmers ham
  • home made sauce hollandaise (a lot)
  • 4 tsp salt
  • 1 tsp lemon juice
  • parsley, chopped for garnish


  1. Bring a medium sized pot filled half way up with water and 3 tsp of salt to a boil. Meanwhile, peal the potatoes and cut in half if they are bigger. Add the potatoes and boil till soft, about 12 to 15 minutes. Set a side.
  2. Take a shallow pan or pot and fill with water. Add 2 tsp of salt and a bit of lemon juice. Bring to a boil.
  3. Peal and trim de asparagus, do not through the peal and trimmings away. 
  4. Once the water is boiling add the asparagus, trimmings and peal to the water. Boil until soft. If you take out one asparagus and place it on a fork it should slightly bend. The cooking time is depending on the thickness of the asparagus. 
  5. When cooked take asparagus out of the water (do not through the water away) and serve on a plate to gather with some potatoes, a slice of farmers ham and homemade sauce hollandaise.
  6. Add some chopped parsley as garnish.

Tip: Using the cooking left over water from the asparagus you can make a tasteful soup! Click here for the recipe.