An artistic fine dining dish, with grilled white asparagus, perfectly poached eggs, velvety hollandaise sauce and impressive decoration with edible flowers. Ideal for brunch or formal dinner.

Servings: 2
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Ingredients:

  • 6 Elingea white asparagus, cleaned

  • 2 fresh eggs

  • 1 tbsp vinegar (for drizzling)

  • 1 tbsp olive oil

  • Salt & pepper

For the hollandaise sauce:

  • 2 egg yolks

  • 100 g butter, melted

  • 1 tbsp lemon juice

  • Salt & white pepper

For the decoration (optional) :

  • Edible flowers (e.g. pansies, basil or rocket blossoms)

  • Small parsley or chive leaves

Instructions:

  1. Roasting asparagus:

    • Preheat oven to 200°C.

    • Place asparagus on a baking sheet with a little olive oil, salt and pepper.

    • Roast for 10–15 minutes until golden brown.

  2. Hollandaise sauce (bain marie):

    • In a bowl over a saucepan of simmering water, whisk the egg yolks with the lemon juice.

    • Gradually add the melted hot butter, whisking constantly until thickened.

    • Season with salt and pepper and keep the sauce warm.

  3. Poach eggs:

    • In a saucepan of simmering water, add 1 tbsp. vinegar.

    • Carefully crack each egg into a small bowl and pour into the water.

    • Cook for 2.5–3 minutes and remove with a slotted spoon.

  4. Plate setting:

    • Place the grilled asparagus on the plate.

    • Top with the poached egg.

    • Drizzle with hollandaise sauce.

    • Garnish with edible flowers and fresh herbs.

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Older White asparagus with fried eggs, prosciutto and butter sauce