This recipe is perfect for so many different occasions. One of my favorite times to have this recipe is for brunch. It is a great option when everything else is sweet.
This recipe takes maybe 15 minutes total to complete. While it does take some fines, it is not as difficult as you think.
Ingredients: 
- 1-2 packs of asparagus
- olive oil
- salt
- 2-4 eggs (to poach)
Hollandaise sauce:
- 3 egg yolks from large eggs
- 1/2 pound unsalted butter melted
- 1 1/2 teaspoons fresh lemon juice
Directions:
These directions will be placed in order so that all can begin cooking at the same time. You will probably want a second person helping. 🙂
Asparagus: Trim the ends off of the asparagus and rinse. Begin heating a flat pan on the stove top with a Tbs of olive oil on medium heat.
Hollandaise sauce:
Take a small pot and fill 1/2 way with water. Bring to a boil and then reduce to medium-low heat. Place a glass or metal bowl on top, just like you would if you were melting chocolate.
Poached egg:
Take a medium size pan with fairly high edges and fill 1/2 way with water. Bring the water to a simmer. It should look like champagne bubbling. Add 1-2 TBS white vinegar.
Asparagus: once the pan is heated up add asparagus in a line and lightly salt. Let them cook for about 10 minutes. Move them around a couple times while they are cooking. They will be ready when a fork can easily go through them. You want it to still be a bit crunchy.
Poached egg: Once the water is bubbling (NOT BOILING) and you have added the vinegar, begin to spin the water. Crack and drop in the eggs one at a time while the water is moving. This will help them begin to stick together. Let cook for a couple minutes. Once the white is cooked you are done. Pull the eggs and place gently into ice water. This wills top the cooking process.
Hollandaise sauce: Begin melting your butter in the microwave. You want it to be just melted, roughly 30 seconds.
- Separate your yolks from the whites.
- In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus and poached eggs once it is done cooking.
There it is!! I highly recommend this recipe. It not only tastes great, but will definitely impress your guests.
Living Satisfied
