Poached asparagus with hollandaise
A beautifully simplistic recipe to celebrate the joys of British asparagus.
Serves 4
Ingredients
A bundle of asparagus
125ml apple juice
Sourdough loaf
4 eggs
Knob of butter
Flaky sea salt
Hollandaise sauce
Zest of one lemon
Method
- Peel the lower half of the asparagus stalks and trim where it naturally breaks.
- Place in a pan on a medium heat with the apple juice, butter and a sprinkling of salt.
- Cook for 3-5 minutes until the asparagus is tender and what remains is a small amount of glaze.
- While the asparagus is cooking, bring a pan of water at least 5cm deep to a simmer. Stir the water to create a whirlpool and crack an egg into the centre. Allow to poach for 3-4 minutes until the white is set, then remove with a slotted spoon. Keep warm in a pan of not too hot water while you cook the other eggs.
- Toast a few slices of sourdough.
- Place the toast on a plate, add the eggs and asparagus and pour over the remaining glaze.
- Spoon over some Hollandaise. Sprinkle over the zested lemon.