Monday, 13 May 2013

Asparagus with Instant Hollandaise Boiled Eggs

I do love a bit of drama. And I am a bit lazy. Put these virtues(?) together, and voila! Do-it-yourself beautiful seasonal food.

Today's dish is a bit of an old springtime favourite - asparagus with hollandaise sauce. However, instead of slaving over a hot stove trying not to let your sauce curdle, just soft-boil a few eggs, and add the sauce ingredients at the table. Or even better, let your guests do it themselves.

All you need to remember is to not let the eggs overcook, otherwise the sauce will not smoothly come together and you will end up with vinegary eggs topped with hard butter- yuck.

I made this dish for my mum, Mrs Ribeye Sr, and she 'quite liked' it. I would love to tell you that she 'loved' it, but she is a die-hard traditionalist and would have preferred not to have 'done-it-herself'. Mrs Ribeye Jr (the wife), however, loved it - as did I. We too are looking forward to getting old and stuck in our ways in a few years time. Our (as yet unborn) children are soooo lucky...!

Serves 2


10 fat asparagus spears
4 eggs
A few drops of white wine vinegar
4 small knobs of butter
Celery or rock salt
Black pepper

Boil the asparagus and eggs, in the same pan, for 4 minutes. Remove everything from the pan and arrange five asparagus spears and two eggs per person on a serving plate. Serve by removing the tops from the eggs and adding a few drops of vinegar and the butter; then sprinkle with the celery salt and pepper. Dip and swirl the asparagus into the eggs to create instant hollandaise sauce.

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