Ingredients

The following ingredients have 4 Servings
  • 1 bunch of asparagus spears
  • 1 tbsp grated parmesan
  • 1 tsp extra virgin olive oil
  • 2 eggs
  • 1 tsp lemon juice
  • salt and pepper to taste
  • 2 egg yolks
  • 110 g butter
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instruction

  • Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
  • Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
  • Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
  • Remove from the oven, and sprinkle grated parmesan over. Drizzle some lemon juice over it too for extra fresh taste.
  • To poach the eggs, bring a pan of salty water to the boil over a medium to high heat, crack the egg in and let it cook for about 2 minutes until the egg white is set. Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.
  • To make the hollandaise sauce, set a pan over a pot of simmering water, add the butter and leave to melt.
  • Add the egg yolks to the blender together with the lemon juice, salt and pepper.
  • Blend well until the egg yolks double their volume and become a pale yellow.
  • Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
  • To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.