Oeuf poché aux asperges et sauce hollandaise

Name: Oeuf poché aux asperges et sauce hollandaise (Poached Egg with Asparagus & Hollandaise Sauce)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serve 4
Cuisine: French
Ingredients: 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; 4 tbsp white wine vinegar

Poached Egg with Asparagus & Hollandaise Sauce

Preparation info

Serve
4

Difficulty
Medium
Ready in
25 min

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

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 better than white for this dish, and rich, glossy, home-made hollandaise makes more difference than I can say.

Ingredients

1 kg/2 lb 4 oz small to medium green asparagus spears, woody ends discarded, peeled if tough

Method

Bring a saucepan of salted water to the boil. Tie up the asparagus loosely with string, tips all facing the same way, and put the bundle in the pan. Reduce the heat to low and cook for 6–10 minutes, depending on the size of your asparagus. The spears should be cooked through but still retain some bite.

Meanwhile, prepare a bowl of ice-cold water and set aside. Bring another small saucep