Oeuf poché aux asperges et sauce hollandaise from French Brasserie Cookbook by Daniel Galmiche
Asparagus, poached egg and hollandaise sauce – the perfect ménage à trois! Of course, you can often get hold of asparagus throughout the year, but it is always better when in season. Green works...
Ingredients
- 4 tbsp white wine vinegar
- sea salt and freshly ground black pepper
- 4 large eggs
- 1 kg/2 lb 4 oz small to medium green asparagus spears, woody ends discarded, peeled if tough
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