Monica Galetti's asparagus, poached egg and sriracha hollandaise - delicious. magazine
Monica Galetti changes up the brunch classic of asparagus and hollandaise, adding a kick of sriracha in the hollandaise sauce.
Ingredients
- 20 asparagus spears, woody ends trimmed
- Iced salted water
- 1 tbsp white wine vinegar
- 8 medium free-range eggs
- Olive oil for drizzling
- Chilli flakes to serve (optional)
- Toasted brioche to serve (optional)
- For the sriracha hollandaise
- 100ml white wine vinegar
- 1 tarragon sprig
- 1 tbsp white peppercorns, crushed
- 250g unsalted butter
- 1 tbsp sriracha sauce
- 3 medium free-range egg yolks
- ½ lemon
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