Chargrilled asparagus with a fried egg and hollandaise sauce Recipe

Chargrilled asparagus with a fried egg and hollandaise sauce Recipe

  • 6 spears asparagus, trimmed and thick end peeled
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 free-range egg yolks
  • 1 tsp Dijon mustard
  • ½ lemon, juice only
  • 55g/2oz butter, melted
  • 1 egg, fried or poached to your liking
  • 1 tbsp chopped fresh chives
  1. For the asparagus, drizzle the asparagus with the olive oil and heat a griddle pan until very hot. Place the asparagus into the griddle pan and season well with salt and freshly ground black pepper. Cook, turning frequently for 5-6 minutes, until tender and striped with griddle marks.
  2. For the hollandaise, blend the egg yolks, mustard and lemon juice together in a jug with a hand-held blender. With the blender still running, gradually pour in the melted butter, until the hollandaise reaches the consistency of a loose mayonnaise.
  3. Serve the asparagus lined up on a plate with the fried or poached egg placed on top. Spoon the hollandaise around the side and garnish with chopped chives.
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