Steamed Asparagus with Poached Eggs and Hollandaise recipe, brought to you by MiNDFOOD.
3 egg yolks
125g butter, diced
1 tbsp lemon juice
2 bunches green asparagus, trimmed
2 bunches white asparagus, trimmed
2 tsp white vinegar
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.