Asparagus with Hollandaise and Poached Eggs
600g asparagus 4 free-range eggs Salt and pepper Hollandaise 150g unsalted butter 2 large free-range egg yolks 1 tablespoon white wine vinegar 1 lemon
To make the hollandaise, grab a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over low heat. When the butter has melted, take it off the heat. Place the egg yolks in your heatproof mixing bowl sitting over the pan of simmering water. It’s important that the saucepan is on low heat, or the eggs will scramble. Start whisking the eggs, then whisk in the white wine vinegar. Keep whisking, then start to slowly add the melted butter, whisking all the time, till all the butter has been incorporated. The result should be a smooth, thick sauce. Season with salt and pepper, adding a little squeeze of lemon juice to taste. Cook the asparagus in a large pot of boiling water for 2–3 minutes until just tender. Drain and set aside. Crank up the heat on the large saucepan used for the hollandaise until the water is boiling. Add the eggs and poach for 4-5 minutes depending on how soft you like them. Spoon them out and place on some paper towels. Place the asparagus on a plate, spoon over some hollandaise sauce and top with a poached egg. Season with salt and pepper before serving.