Asparagus in Hollandaise sauce with a poached egg - Savoury Trips

Ingredients

• 400 gr white asparagus
• 4 eggs for Hollandaise sauce
• 4 eggs for poaching
• 150 gr butter
• a bit of chervil (or fresh parsley or tarragon)
• salt, white pepper
• ground hot pepper
• 1 teaspoon of vinegar for 1l of water - optional for poaching
• 1 lemon juice
• 3 spoons of water for Hollandaise sauce
• In the meantime, make clarified butter. In the heated bath, melt 150 gr of regular butter, then remove the milky part on the surface, and use the rest for Hollandaise sauce.
• Spice it up with lemon juice, white pepper and ground hot pepper. The sauce is now done.
• It't time for serving. Put the asparagus on a plate, place a poached egg on top, and pour over with Hollandaise sauce. You can chop some herbs on top.
• Bon Appétit!