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Steamed Asparagus with Poached Eggs and Hollandaise

Steamed Asparagus with Poached Eggs and Hollandaise recipe, brought to you by MiNDFOOD.

Steamed Asparagus with Poached Eggs and Hollandaise

Serves 6

3 egg yolks

125g butter, diced

1 tbsp lemon juice

2 bunches green asparagus, trimmed

2 bunches white asparagus, trimmed

2 tsp white vinegar

6 eggs

½ pomegranate, seeds removed

1 Place egg yolks into a food processor. Process for 30 seconds. Put butter into a microwave-safe bowl or jug. Heat on high for 1-2 minutes or until butter bubbles. With processor motor running, slowly add hot butter through funnel until a thick, creamy sauce forms. Add lemon juice, salt and white pepper. Process until combined. 
If sauce is too thick add hot water, 1 tbsp 
at a time, until desired consistency.

2 Heat water in a frying pan over a medium heat. When water comes to the boil, add asparagus and cook for 1-2 minutes or until tender. Drain.

3 Meanwhile, fill a large saucepan with water and place over a medium heat. When water comes to a simmer add vinegar. Break an egg into a small bowl or jug. Reduce heat to medium low. Slowly slip egg into water. Cook for 3 minutes or until white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs.

4 Place asparagus onto serving plates. Top with egg and spoon over hollandaise. Sprinkle with pomegranate seeds and serve.

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