Asparagus Hollidase


3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm butter

1 In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wooden spoon. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wooden spoon, until butter is melted.
2 Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wooden spoon or hand beater until it’s smooth.
3 Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Steam your asparagus in water with a table spoon of lemon juice.

Poach your eggs –> Boil water… Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
Toast and butter your bread. Layer your asparagus, eggs and sauce…. ENJOY!

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