Asparagus in Hollandaise sauce with a poached egg - Savoury Trips
Asparagus in Hollandaise sauce is a French classic that has to be on the tables as the month of April arrives and with it asparagus.
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 savourytrips.com.
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
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