Name: Asparagus with poached egg and hollandaise
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 egg yolks; 200 gram (6½ ounces) unsalted butter, melted; 500 gram (1 pound) asparagus, trimmed; 2 tablespoon white vinegar; 4 eggs; 1/4 cup (20g) shaved parmesan cheese; 1 tablespoon coarsely chopped fresh dill

Asparagus with poached egg and hollandaise

Light, savoury and luscious, asparagus topped with a poached egg and hollandaise sauce is a classic dish.

Ingredients

2 egg yolks

200 gram (6½ ounces) unsalted butter, melted

500 gram (1 pound) asparagus, trimmed

2 tablespoon white vinegar

4 eggs

1/4 cup (20g) shaved parmesan cheese

1 tablespoon coarsely chopped fresh dill

Method

1.Blend or process white wine vinegar and egg yolks until smooth. With motor operating, gradually add butter in a thin, steady stream, processing until hollandaise thickens.

2.Meanwhile, boil, steam or microwave asparagus until tender; drain.

3.To poach eggs, half fill medium frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper, cover to keep warm.

4.Serve asparagus topped with eggs, hollandaise, cheese and dill.

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Ingredients

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