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Roasted Asparagus, Poached Eggs and Hollandaise

Roasted Asparagus, Poached Eggs and Hollandaise

Sometimes, if you are lucky, you can get really young asparagus. When they’re like that, it’s best to prepare them as simple as you can. You can steam them, for example. However, they’re so awesome when roasted in the oven you’ll never want to steam them again.

Roasted Asparagus, Poached Eggs and Hollandaise

(for 2 persons)

Roasted Asparagus

1 bundle of young asparagus
olive oil
sea salt
pepper

Clean asparagus and remove wooden parts. Place them on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper and bake in a preheated oven on 400°F/200°C for about 10 minutes. Check if they’re done as you like them before taking them out from the oven. If the asparagus is really young baking time will be even shorter.

Hollandaise Sauce

3 egg yolks
120 g butter
1 Tbsp lemon juice
smoked hot paprika (or cayenne pepper)
salt

Place egg yolks with lemon juice in a metal bowl and whisk vigorously until they become fluffy. Put some water in a pot and when it starts to simmer, place the bowl on top of a pot, taking care that bottom of the bowl doesn’t touch the water. Stir continuously and pour in butter slowly. Cook until it doubles in volume. Remove from heat and season with salt to taste. Keep warm until serving.

Poached Eggs

2 eggs
white vinegar

I poach eggs one by one in a pot specially made for making Turkish coffee. First of all, water starts simmering quicker, and then, the egg shapes better. Prepare everything in advance; crack each egg in a separate bowl.

Pour some water in a pot. Add about a teaspoon of vinegar (I personally just pour the vinegar in and don’t measure). Wait until water starts simmering and then, using a fork, spin the water. Place one egg inside and cook for 3-5 minutes, depending how you like poach eggs done. Now, strain everything through a small sieve. I find this very useful as this way you will not damage the egg.

They say that best eggs for poaching are strait from the chicken :D but I’ve poached egg that were in a fridge for days and they were fine. Also, vinegar is optional and it’s there to help the egg whites coagulate.

Finally, serve roasted asparagus with poached egg, and Hollandaise poured over. Sprinkle some paprika on top.

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1 Comment

  • Becky April 7, 2013 1:31 pm

    Sounds amazing!

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