Asparagus, Warm Poached Egg & Hollandaise Sauce
|Eggs||2 (For Poaching)|
|White wine vinegar||1 Tablespoon|
|Parma ham slices||2|
|Chervil||1 Tablespoon (For Garnish)|
For the garnish of crispy Parma ham, place each slice of Parma ham onto a non-stick tray, and roast in a gentle oven (approx 120°) until crispy - around 1/2hr.
Put the butter in the microwave and bring to the boil, allow to cool to room temperature.
Put the egg yolks in a bowl with the cold water and vinegar, place the bowl over a saucepan of boiling water and whisk until the mixture becomes pale & fluffy. Make sure the bowl doesn't get too hot or the eggs will scramble.
Carefully whisk the butter in with the egg yolks, incorporating a small amount at a time until all the butter has gone. Do not include the milky residue at the bottom of the clarified butter. Season to taste with salt & pepper and a small squeeze of lemon juice.
Adjust consistency if necessary with a little water (it should be pouring consistency). Your Hollandaise is now ready to use, set aside.
Plunge the asparagus into boiling salted water for a couple of minutes or until soft.
While the asparagus is cooking poach an egg in gently boiling salted water (see our chefs tip on poaching eggs).
Place cooked asparagus on plate, place the poached egg on top, drizzle with Hollandaise and place a small piece of crispy Parma ham on top as garnish, and a small sprig of chervil.
Serving Suggestions -
Fantastic starter when asparagus is in season, or create a larger portion for a perfect light lunch.
Advanced preparation -
The asparagus can be prepared and cooked in advance. If you choose to do this, when you remove the asparagus from the boiling water, place into iced water and reheat by plunging into boiling water when you want to serve it. You can also do the same thing with the poached egg, however you would need to have slightly undercooked the egg the first time. It is sometimes a good idea to pre-poach the egg if you are cooking for a few people as it gives you the time to trim the eggs up and make sure they are a nice shape. The Hollandaise can also be made a few hours in advance however do not put it in the fridge as it will set and you can have difficulties to bring it back to pouring consistency.
This recipe is one of the many great dishes you may come across when you visit Loire Valley, France with Gourmet On Tour. For more information about Gourmet on Tour, please visit:GourmetOnTour.Com