Asparagus With Poached Egg Recipe
Rosemary Ham, Poached Egg, Hollandaise Sauce, Parmesan Cheese
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Ingredients
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Asparagus
Poached Egg
Hollandaise Sauce
Rosemary Ham
Parmesan Cheese
Method
Preparing the Asparagus
Trim the Asparagus
Start by trimming the woody ends of the asparagus. Rinse the asparagus under cold water and set aside.
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender yet crisp. Remove from water and immediately plunge into an ice bath to stop the cooking process. Drain and set aside.
Poaching the Eggs
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove the eggs and drain on paper towels.
Making the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, allow it to cool slightly.
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks with a tablespoon of water until they become pale and thick.
Combine Ingredients
Gradually pour the melted butter into the egg yolk mixture while continuously whisking. Add lemon juice, salt, and cayenne pepper. Continue whisking until the sauce is thick and creamy.
Serving the Dish
Plate the Asparagus
On a serving plate, place a portion of the blanched asparagus.
Add the Poached Egg
Top the asparagus with a poached egg.
Add Rosemary Ham
Layer the rosemary ham slices on the side of the asparagus.
Drizzle Hollandaise Sauce
Generously drizzle the hollandaise sauce over the poached egg and asparagus.
Garnish with Parmesan
Sprinkle freshly grated Parmesan cheese over the dish before serving.