Sautéd Asparagus with Hollandaise Sauce and a Poached Egg
A luxurious, yet easy vegetarian meal that's oh-so-good
Hollandaise Sauce (from NY Times)
- 1/2 pound butter unsalted
- 2 egg yolks at room temperature
- 1 tbsp water
- 1/8 teaspoon cayenne pepper
- 1 tbsp lemon juice, freshly squeezed
- 1 lb asparagus
- extra virgin olive oil
- lemon juice freshly squeezed
- kosher salt
- pepper freshly ground
- 4 eggs
- crusty bread optional, but very much recommended
Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
Add the salt, cayenne pepper and lemon juice and blend thoroughly.
Drizzle olive oil in a sauté pan and warm over medium heat. Once heated, add asparagus. Squeeze lemon over the top and season with salt and pepper to taste.
Cook for about 10 minutes or until just browned and slightly wilted.
Remove from heat and add to plate.
Bring a pot of water to a simmer and add a few drops of vinegar. Insert poaching baskets.
Gently crack eggs into each basket, one per basket. Cook for 3-4 minutes or until the whites have set.
Use a slotted spoon to remove each egg.
Calories: 522kcalCarbohydrates: 5gProtein: 10gFat: 53gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 383mgSodium: 434mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 2668IUVitamin C: 8mgCalcium: 78mgIron: 3mg