Asparagus on roasted bread with egg and hollandaise sauce | Milkbottle

Asparagus on roasted bread with egg and hollandaise sauce

Green Asparagus

Yes, it’s spring and they are here again, fresh asparagus heavenly combined with hollandaise sauce, our absolute favorite. Do make sure to buy them fresh, the stalks should be plump and firm, and tips should be tightly closed. A good grocer will chill asparagus or store it standing upright in cold, fresh water.

If you do plan to store it in your refrigerator for a few days after you get it home, treat it like a bouquet of flowers: Trim a small amount from the bottoms of the stalks with a sharp knife and place them in a big jar with a little water in the bottom. Cover the top loosely with a plastic bag, and store in the refrigerator. Change the water daily. This will help keep the stalks firm and crisp for a few days until you are ready to cook them. You can also wrap the trimmed asparagus ends with a damp paper towel and store the stalks in a plastic bag.

 Serves 4

4 pieces of baguette (halves) (approx. 10 cm long)
3 tbsp olive oil
700 g white asparagus
200 g butter
4 extra fresh egg yolks (medium sized eggs)
1 tbsp lemon juice
50 ml white wine vinegar
4 extra fresh eggs
8 slices of prosciutto
4 tbsp chervil leaves
salt, pepper

Pre-heat the oven to 180°C (fan-assisted: 160°C).
Place the bread on a baking tray lined with baking parchment.
Drizzle with oil and season with a little salt. Bing a wide pot of salted water to the boil.
Thinly peel the garlic and trim the ends.
Cook the asparagus on medium heat for approx. 12 minutes until firm to the bite.
Remove the pot from the heat and keep the asparagus warm, with the lid on.

In the meantime for the hollandaise sauce, melt the butter in a pot.
In a separate sauce pan, whisk 5 tbsp of the asparagus cooking water with the egg yolk.
Set over a bain-marie and whisk until thickened. (Be careful, the egg must not get too hot).
Stir in the melted butter, first drop by drop, then in a thin trickle. Add salt, pepper and lemon juice to taste.
Cover and keep warm over the bain marie.

Roast the bread on the medium rail of the oven for approx. 10 minutes until golden brown.
Meanwhile for the poached eggs, bring 1 1/2 L of water with vinegar to the boil.
Crack the eggs and put them into a small glass each.
Remove the pot of water from the stove and carefully slide the eggs, one by one, into the water.
Fold each egg white around the yolk with a spoon.
Reheat the water and cook the eggs on medium heat for 4-5 minutes.

4. In the meantime remove the asparagus from the water with a slotted ladle and let drip off well.
Cut the spears across in halves. Take the bread out the oven and top with prosciutto.
Arrange the asparagus on top.
Remove the eggs from the water with a slotted ladle and allow to drip off well. Place onto the asparagus.
Pour some sauce over each piece of bread and garnish with chervil.
Serve with the remaining sauce.

Preparation time: approx. 45 minutes

Image and recipe: Kitchen Trinity via Taverne Agency

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