Music for the recipe
Asparagus, poached egg, hollandaise and avocado platter
for 2
Put a cast iron pan to the stove to heat up (for the asparagus). Then jump in to making the sauce:
Hollandaise sauce:
2 egg yolks
1/4 dl water
1 tblsp vinegar
50 g clarified butter (ghee)
splash of lemon juice
salt
Put the egg yolks, water and vinegar to a metallic bowl and put the bowl over the simmering water bath. Whisk constantly for a minute or two until the mixture is slightly thickened. Take the bowl away from the heat and add the clarified butter slowly while whisking constantly. Add the lemon juice and salt.
Asparagus:
4 asparagus stalks
butter and oil
Peel of the asparagus stalks thinly (not the buds). Cut the wooden, white end of the stalk away so that the stalks fit to your pan. By now the cast iron pan should be hot so add a drop of oil and butter to it and let it melt. Put the asparagus stalks to the pan. It takes about 2 minutes per side but check it out yourself.
Poached eggs:
2 eggs
cling film
Put a kettle with water to boil (use the boiling water that you used when making the sauce). There are a few ways to make poached egg, use the one you are familiar with. We made it like this: Put a piece of a cling film on top of a glass so that the film makes a little nest for the egg. Crack the egg on top of the film and make a little bag and wrap it tight. Put the egg bags into the boiling water, keep the top of the bag out of the water. Boil 5 minutes, after that remove the cling film and put the egg in to the plate.
Serve everything with avocados and basil and a hint of parmesan cheese.
