Asparagus & Pancetta Eggs Benedict Recipe | Westgold AU
Delicious and simple to make, this poached eggs, asparagus, pancetta and Wasabi hollandaise recipe is perfect for brunch.
Ingredients
- 500g fresh asparagus – approx. 6 pieces per portion
- 6 eggs
- 12 sliced of pancetta
- 1 shallot
- 6 parsley stalks
- Sprig fresh thyme
- 1 bay leaf
- 25g white wine vinegar
- 4 egg yolks
- 400g Westgold Butter, clarified
- Wasabi paste to taste
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