GREEN ASPARAGUS WITH POACHED EGGS & HOLLANDAISE SAUCE Alain Ja mes Grech Serves 3
9 free range eggs (3 for sauce, 6 to poach)
1 bay leaf
200g Irish butter
50ml white wine vinegar
1 lemon
1 sprig thyme
1 tbsp peppercorns
Salt & pepper
Green asparagus
METHOD
24
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1. Trim the asparagus and peel the edges for presentation. 2. Reduce 50ml of white wine vinegar, thyme, bayleaf and peppercorns to a syrup. 3. Place reduction in a bowl. 4. Separate 3 egg yolks and place in bowl. 5. Melt the butter and clarify. 6. Place bowl with eggs on a pot with boiling water and whisk the eggs until they become ribbony. 7. Remove from heat and add melted butter while whisking. 8. Finish sauce with salt, pepper and lemon juice to taste. 9. Cook the asparagus in boiling water for 2 minutes, place on a tray and season with salt, pepper, lemon juice and olive oil. 10. For the poached eggs, prepare a pot of boiling water with a drop of vinegar. 11. Crack the eggs and poach for 3 minutes. Drain well and prepare for assembly. 12. To plate, place asparagus on the bottom of the plate, followed by the poached eggs on top and finish with the hollandaise sauce.