Oeuf poché aux asperges et sauce hollandaise

Poached Egg with Asparagus & Hollandaise Sauce

Preparation info
  • Serve


    • Difficulty


    • 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.


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


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