this simple, yet elegant and great tasting dish is always a show stopper. less is more and that is exactly what this dish offers. simple, blanched asparagus, poached eggs and a thick, rich, buttery hollandaise…my idea of simple perfection.
i love serving this as a light, easy starter or when i serve it for breakfast i add salmon ribbons to it. smoked mackerel and kippers are also a hit with this dish and don’t forget the crusty bread to dunk into the sauce!!
white wine vinegar
4 egg yolks
pinch cayenne pepper
1/2c butter, melted
juice of half a lemon
1/2tsp fine salt
pinch white pepper
pour water into a large bowl and add a few blocks of ice to it. set aside.
bring water to boil in a large skillet. lower the asparagus into the boiling water and leave to cook for about 2.- 3 minutes, depending on the thickness. remove the asparagus from the skillet using tongs and plunge it into the iced water. drain on kitchen towel paper. set aside.
in a stainless steel mixing bowl, whisk the egg yolks and lemon juice vigorously until light, thick and creamy use a double boiler or place the mixing bowl over a saucepan / small pot containing barely simmering water. (the bottom of the bowl should not touch the water).
continue to whisk rapidly for about 30 seconds, taking care not to that the egg does not scramble. (this will happen if it gets too hot.). slowly drizzle the butter into the egg mixture while whisking, until the sauce is thickened and almost doubled in volume.
remove from the heat, add the cayenne, salt & pepper and whisk through.
add about one tablespoon of white wine vinegar to a saucepan filled with water and bring it to the boil.
break the eggs into small ramekins. create a vortex in the centre of the water, add the eggs, two at a time. once the eggs are in the water, turn the heat down to a simmer. poach to your desired doneness.
remove the eggs from the water and drain on kitchen towel paper.
heat butter in a frying pan and toss the asparagus for about one minute. season with salt & pepper.
place the asparagus on a plate. top with the poached egg and the hollandaise sauce.
garnish with shaved parmesan & chives.
from my kitchen to yours, with love x