Asparagus with poached eggs & hollandaise sauce

by Metropol | October 1, 2025 9:07 am

Packed with health benefits, asparagus is rich in fibre, vitamin K, and folate, and supports healthy digestion and detoxification. Paired with a silky poached egg and classic hollandaise sauce, this elegant dish is perfect for a leisurely brunch or a light dinner.

INGREDIENTS

• 1 bunch of asparagus, trimmed
• Salt, for blanching
• Olive oil or butter (optional)
• 2 fresh, free-range eggs
• 1 Tbsp white vinegar (optional, helps whites set)

For the hollandaise sauce:

• 2 egg yolks
• 1 Tbsp lemon juice
• 100g unsalted butter, melted
• Salt and white pepper, to taste
• Cayenne or paprika (optional)

METHOD

1. Prepare the asparagus:
   Bring a pot of salted water to a boil. Blanch the asparagus for 2 to 4 minutes (depending on thickness), until bright green and just tender. Drain and transfer to an ice bath or rinse under cold water to stop cooking. Optional: Sauté lightly in butter or olive oil before serving.
2. Make the poached eggs:
   Fill a saucepan with 10cm of water. Bring it to a simmer (not a full boil). Add vinegar if using. Crack each egg into a small bowl. Swirl the water to create a vortex and gently slide in an egg. Poach for 2.5 to 3.5 minutes until the whites are set and yolk is still soft. Remove with a slotted spoon and drain on a paper towel.
3. Make the hollandaise sauce:
   Stovetop method: Whisk egg yolks and lemon juice in a heat-safe bowl over a pot of gently simmering water (don’t let the bowl touch the water). Whisk constantly until it thickens slightly (don’t scramble). Slowly drizzle in warm melted butter while whisking until thick and creamy. Season with salt, white pepper, and a pinch of cayenne. Blender shortcut: Add egg yolks and lemon juice to a blender. Blend for 10 seconds, then slowly drizzle in hot melted butter while blending. Season to taste. To serve, place warm asparagus on a plate and top with the poached egg. Spoon warm hollandaise over the egg and asparagus. Garnish with fresh herbs (chives, dill, or parsley) and black pepper. Optional additions include shaved parmesan, crispy bacon, or a slice of toasted sourdough underneath.

Source URL: https://metropol.co.nz/asparagus-with-poached-eggs-hollandaise-sauce/

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