Asparagus with Hollandaise sauce and a poached egg
Ingredients (serves 4)
- Green or white asparagus 500 g
Hollandaise sauce
- White wine 80 ml
- Allspice 2 pcs.
- Bay leaf 2 pcs.
- Yolks 2 pcs.
- Clarified butter 120 g
- Salt and pepper to taste
- Juice of ½ lemon 10 ml
Poached eggs
- Eggs 8 pcs.
- Spirit vinegar 10% 10 ml
- Lemon juice 10 ml
- Water 1 l
Method:
Hollandaise sauce
- In a small saucepan, heat the wine and spices until the liquid volume is reduced by half.
- Pour the reduced wine into a bowl, add one egg yolk at a time.
- Melt clarified butter.
- Place the bowl over a pot of simmering water so that the bottom does not touch the surface of water.
- Using a whisk, beat the egg yolks until they turn into a fluffy froth.
- With a gentle stream, pour in the warm, not hot, butter, whisking all the while.
- Towards the end of whisking, add salt, pepper and lemon juice, stirring constantly.
- Set the Hollandaise sauce aside in a warm place.
Asparagus
- Peel asparagus and cut off the ends.
Place them on a griddle, season with salt and pepper and roast in the oven on the Steaming / P01S cycle for approx. 8 min.
Poached eggs in the oven
- Prepare cups lined with plastic bags greased with a little fat.
- Crack the eggs into the cups and close the bags.
- Place together with the asparagus in the oven on the Steaming / P01S cycle for approx. 8-10 minutes.
- Serve the eggs with the Hollandaise sauce.
Chef's suggestion:
Serve the asparagus topped with warm Hollandaise sauce with a poached egg, sea salt and white pepper. An ideal side dish is toasted bread with herb butter
See other recipes for
FullSteam oven
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