Asparagus Recipe Truffle, Duck Egg & Hollandaise - Great British Chefs
This delightful asparagus recipe from Mark Jordan pairs asparagus with poached duck egg, truffle and Hollandaise to create a simple, delicious dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 bunches of asparagus
- 3 free-range egg yolks
- 50ml of white wine vinegar
- 250g of butter, melted
- salt
- pepper
- 1 handful of chives, chopped
- 150ml of white wine vinegar
- 4 duck eggs
- 2 handfuls of baby spinach, wilted
- 1 truffle, sliced
- 100g of Parmesan, grated
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