This delicate, delicious and sophisticated dish is perfect to serve in breakfast or lunch. The creaminess and emulsifying Hollandaise sauce give the dish a fantastic taste.
• 1 bunch (500 grams) asparagus
• 8 tablespoons unsalted butter, melted
• 2 large egg yolks
• 1/2 tablespoon lemon juice
• 1/2 teaspoon salt
• pinch of cayenne pepper
• 3 whole eggs, poached
Salt and pepper to taste
Blanch asparagus for 3 minutes in simmering water. Immediately put in an iced water to avoid over cooking.
Put egg yolks, lemon juice, cayenne pepper, and salt in a blender. Mix and blend well for 20 to 30 seconds until light in color. Slowly drizzle melted butter on the egg mixture while the blender is on. Continue to blend for a few seconds until all the butter is incorporated. Season with salt and pepper.
Serve asparagus in an individual platter, top with poached egg. Pour Hollandaise sauce over the asparagus. You can serve it with bread and bacon on the side.