Steamed Asparagus
Serves
4
Ingredients
- 3 egg yolks
- 250 unsalted butter, melted
- 1 ½ tsp fresh lemon juice
- Salt, to taste
- 24 fresh asparagus spears, cleaned and trimmed
- Salt and pepper to taste
- 4 large eggs
Method
- In a small saucepan set over low heat, whisk 2 egg yolks into 2 tbsp of the melted butter. Continue whisking the butter into the egg mixture, 1 tbsp 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 asparagus and poached eggs once they are ready.
- Steam the asparagus by placing it in a bamboo or metal steamer with a tight fitting lid. Place the steamer over a simmering pot of water. It will only take a few minutes to cook.
- Fill a large pan with water and bring it to a full, rolling boil. Reduce the heat until the water is just simmering, very slowly. Swirl the water with a spoon. Crack 1 egg into the middle of the pot. Do not disturb the egg for 2 minutes. Remove with a slotted spoon, repeat with the three remaining 3 eggs. Drain the eggs on some kitchen towel.
- Divide the asparagus between 4 plates. Sprinkle the roasted asparagus with the salt and pepper, pour a bit of fresh, hot hollandaise sauce over each serving, and then place a single poached egg over each serving. Add another spoonful of the sauce on top and serve immediately.
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