Green asparagus with hollandaise sauce and soft-boiled egg

Green asparagus with hollandaise sauce and soft-boiled egg Isigny PDO Butter recipe

Serves

Serves 4

PREPARATION TIME

15 minutes

COOKING TIME

26 minutes

DIFFICULTY

INGREDIENTS

600 g green asparagus

250 g unsalted Isigny PDO butter

4 eggs and 2 yolks

Juice of 1 lemon

Salt, pepper

METHOD

Cook the asparagus in salted water at a simmer for 20 minutes.

Keep warm.

Then gently cook the eggs in boiling water for 6 minutes.

Run the eggs under cold water before peeling.

For the sauce, whisk the egg yolks with a little cold water.

Place in a saucepan in a bain-marie and gradually add the Isigny PDO butter while still whisking.

Add the lemon juice.

When sauce is well emulsified, remove from heat.

Arrange the asparagus on the plate, pour the hollandaise sauce over it, place the soft-boiled egg on top and season with a twist of the pepper mill.