Warm Asparagus with Hollandaise Sauce and a Poached Egg
If you think you can’t make Hollandaise sauce, think again.
Ingredients
- 1 pound (about ½ kilo) fresh asparagus tough ends discarded
- 4 fresh duck eggs or chicken eggs
- 4 large egg yolks
- 2 tablespoons (30g) freshly-squeezed lemon juice
- 1 tablespoon water
- 8 tablespoons (110g) cold, cubed unsalted butter
- Optional: Fresh chives, toasted challah, lox, prosciutto
Step by Step Instructions
Step 1
- Blanch the asparagus by adding a little water (about a half-cup) to a skillet with the asparagus and cover. Let cook for 3-5 minutes, depending on thickness, until the asparagus is bright green but still crisp.Drain, and immediately plunge into ice water to stop the cooking. Pat dry with a clean kitchen towel, and set aside.
Step 2
- Next, poach the eggs:Boil water in a small saucepan. Crack the eggs, two at a time, into a small ramekin, and set next to your stove. Once the water is boiling, stir the water rapidly in one direction using a wooden spoon, creating a “tornado” effect.Slide the eggs, two at a time, gently into the water, and immediately turn the heat down so the water simmers. Remove the eggs with a slotted spoon after 2-3 minutes. A perfectly-poached egg has a firm white and a runny yolk, and will jiggle slightly when prodded.
Step 3
- Make the Hollandaise sauce:Heat a few inches of water in a saucepan until simmering (you will use this to create a double-boiler).In a heavy, shatterproof bowl, whisk together the egg yolks, water, and lemon until light in color. Now set the cold, cubed butter next to your saucepan.Set the bowl over the simmering water (ensure that the bottom of the bowl does not touch the water) and continue whisking until the yolks have thickened just slightly, about 2 minutes.
- Add the butter a few cubes at a time and whisk continuously, allowing the butter to melt before adding the next batch of cubes.
- Once you have added all the butter, the sauce should be thickened and ready to serve. Remove from heat.
Step 4
- To serve, divide the asparagus amongst four serving dishes and top each with a poached egg. Spoon Hollandaise sauce over each serving and garnish with chives if desired.To make this dish a little more substantial, serve the asparagus over toasted challah and add some lox or prosciutto before topping with the egg and Hollandaise sauce.
