Asparagus with Warm Potato Pancakes, Bacon and Hollandaise
recipe
Asparagus with Warm Potato Pancakes, Bacon and Hollandaise
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For the whole family.
Ingredients
- 2 bundles British asparagus
- 8 rashers of smoked streaky bacon
- 1 jar good quality hollandaise sauce
- 30g butter
- 1 tbsp olive or rapeseed oil
- For the potato pancakes:
- 500g potato, mashed and cooled
- 1 large egg, beaten
- 60g plain flour
- 100ml double cream
Serves:
4
Directions
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- First make the potato pancakes. Mix together the mashed potato, beaten egg and flour until smooth. Fold in the double cream, the mixture should resemble a thick porridge. Melt the butter with the oil in a frying pan. Over a medium heat, place spoonfuls of the mixture into the pan. Fry for minutes until golden brown, then carefully turn and cook for a further minutes, or until cooked through. Keep warm.
- Steam the asparagus over boiling water for minutes, until cooked through but still retaining some bite. Fry the bacon rashers until crisp.
- Place the pancakes on plates. Top with the steamed asparagus, drizzle with the hollandaise sauce and grind over some black pepper. Garnish with the rashers of streaky bacon.
Source: www.british-asparagus.co.uk
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