Char-grilled asparagus with tarragon hollandaise and egg
Serves: 2
Ingredients
- 10 stems asparagus
- 2 free range eggs
- For the hollandaise:
- 250ml white wine vinegar
- 1 sprig tarragon
- 1 small shallot, diced
- 1 tbsp chopped tarragon
- 250g unsalted butter, melted
- 2 free range egg yolks
- pinch of salt
Method
- Heat a griddle pan, trim stems from asparagus, drizzle with oil and char on all sides until cooked.
- For the hollandaise, first make a white wine vinegar reduction by putting the vinegar in a small pan with the shallot and tarragon, bring to the boil and reduce by half.
- Remove from the heat and allow to cool.
- Put the two egg yolks in a bowl with 1tsp of the vinegar reduction and a pinch of salt.
- Whisking constantly, slowly add melted butter, then add tarragon and season to taste.
- Set aside.
- To poach the eggs, boil a pan of water, remove from heat, add each egg, cover and leave for 1 min, then remove from the water with a slotted spoon.
- To serve place asparagus on the plate then top with the soft poached egg, and pour the hollandaise over the egg.
