appetite magazine
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
  1. Heat a griddle pan, trim stems from asparagus, drizzle with oil and char on all sides until cooked.
  2. 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.
  3. Remove from the heat and allow to cool.
  4. Put the two egg yolks in a bowl with 1tsp of the vinegar reduction and a pinch of salt.
  5. Whisking constantly, slowly add melted butter, then add tarragon and season to taste.
  6. Set aside.
  7. 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.
  8. To serve place asparagus on the plate then top with the soft poached egg, and pour the hollandaise over the egg.
Recipe by appetite magazine at https://www.appetitemag.co.uk/char-grilled-asparagus-with-tarragon-hollandaise-and-egg/