Ingredients

The following ingredients have 4 Servings
  • 12 stems asparagus (or more/less to taste)
  • 1 egg yolk
  • 1 pinch cayenne pepper
  • 1/8 tsp Dijon mustard
  • 1/2 tbsp lemon or lime juice
  • 2 eggs ((optional but makes it a fuller dish))
  • 2 tbsp unsalted butter (30g)

Instruction

  • Snap the ends off the asparagus where they break naturally, without wasting too much. Heat a pot of water for poaching your eggs and separately, heat a shallow amount of water in either a tall pot to cook the asparagus directly, or a wide one which will take a steamer on top that will hold the stems of asparagus.
  • Set the asparagus to steam, either with the bottom of the stems in a shallow amount of water or in a steamer, and steam for around 5-7mins, depending on thickness (keep a close eye on it). Remove once tender to a knifepoint.
  • Meanwhile, start on the hollandaise sauce - put the egg yolk into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
  • Next, poach your two whole eggs in slightly salted water until the whites are translucent and the yolks are still slightly soft.
  • As the eggs are almost ready, melt the butter.
  • Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
  • Serve the asparagus, topped with the eggs and the sauce drizzled over the top. Sprinkle a little cayenne on top, if you like.