Green asparagus is a plant whose young shoots can be used to prepare a wide variety of dishes. Asparagus works great in soups, salads, and tarts, both cooked and baked. The recipe you can find below is for cooked asparagus. It is served with delicious hollandaise sauce and poached egg. I liked this combination very much and I recommend you trying it.
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Ingredients for asparagus in hollandaise sauce.
- 500 g green asparagus
- 1 teaspoon of salt
- 4 eggs
- 1 tablespoon of vinegar
Hollandaise sauce:
- 2 egg yolks
- 1 tablespoon of lemon juice
- 200 g butter
- a pinch of salt
- a pinch of freshly ground black pepper
How to make asparagus in hollandaise sauce.
Pour water into a tall, flat pot, add salt and bring it to boil. When it starts boiling, add the asparagus – it should stand in the water. Cook it for 5 minutes if it is quite thin, or for 7 minutes if it is slightly thicker. Place the cooked asparagus in a colander and pour cold water over it.
Poached eggs: pour water into a separate pot and add vinegar. Crack one egg into a small bowl at a time. Once the water starts boiling, stir it with a spoon to create a small whirl. Gently place the egg from the bowl in the center of the whirl – the water should not boil intensively at this point. After putting the egg in the water, cook it for about 4 minutes. The egg whites should be completely cooked. Remove the boiled egg with a slotted spoon and repeat these steps for all the remaining eggs.
Hollandaise sauce: melt the butter, it should be lukewarm. Pour water into a pot and place a bowl over it, its bottom should not touch the water. Pour the egg yolks and lemon juice into the bowl and whisk continuously for 1 to 2 minutes. When the yolks are well whisked pour in the lukewarm butter in small streams, whisking all the while. At the end, add a pinch of salt and freshly ground pepper.
Put the asparagus on a plate and place the egg on it. Cover it with the hollandaise sauce.
Good to know when making asparagus in hollandaise sauce.
Tie the asparagus with a thick thread or a rubber band and cook it in salted water. It is also a good idea to cut off the stringy lower part of the asparagus before putting it in water.
A poached egg is not that easy to prepare. If you are afraid that it will not come out perfect, put the egg in a plastic bag lightly greased with oil. It is also good to tie the sides of the bag so that the egg can take on an oval shape.
Hollandaise sauce should not be re-heated. It is more than certain that it will split. It is best to make it when you are ready for serving the dish. However, if you do it a moment earlier, it is good to pour it into a thermos previously rinsed with boiling water (so that the thermos gets warm, it is also good to hold boiling water in the thermos for a while to let it absorb the heat). You can keep the sauce in a thermos for up to an hour.
Are you looking for recipes with eggs? If so, try our recipe for Eggs stuffed with avocado cream.
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