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August 18, 2018

Asparagus with Poached Eggs

August 18, 2018/ Lucy Waverman

This recipe, with a sort of deconstructed hollandaise, is the ultimate asparagus experience. Dip the stalks into the eggs and the butter and savour the sensation. If you have any truffle salt, this is the place to use it.

Ingredients

2 pounds (1 kilogram) asparagus, peeled and blanched until crisp tender
8 poached eggs
1/4 cup melted butter
1 tablespoon chopped chives
1 tablespoon lemon juice
Truffle or Maldon salt

Method

Lay warm asparagus on 4 plates. Top with 2 poached eggs.

Pour butter over asparagus, sprinkle with chives and drizzle with lemon juice.

Season with truffle or Maldon salt. Serves 4.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Asparagus with Poached Eggs

Ingredients

Method