Asparagus Spears with Truffle, Poached Duck Egg and Hollandaise
Poached duck eggs and wilted spinach over peeled asparagus, finished with butter hollandaise, shaved truffle and a Parmesan crisp.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per per 300 g portion520
Calories
16g
Protein
8g
Carbs
45g
Fat
Ingredients
| 2 bunches | Asparagus |
| 3 | Free-range egg yolks |
| 50 ml | White wine vinegar |
| 250 g | Butter, melted |
| 1 handful | Chives, chopped |
| 150 ml | White wine vinegar (poaching) |
| 4 | Duck eggs |
| 2 handfuls | Baby spinach, wilted |
| 1 | Truffle, sliced |
| 100 g | Parmesan, grated |
Instructions
- For the asparagus, cut the base of each stem and peel from the base down; trim so the stems are an even size.
- For the hollandaise, place the egg yolks and vinegar in a metal bowl over simmering water; whisk to a sabayon, then slowly whisk in the melted butter.
- Remove from the heat, season, and stir in the chopped chives; keep warm.
- For the Parmesan crisp, grate a thin layer of Parmesan onto parchment paper and microwave for about 45 seconds; wrap around a rolling pin while warm, then grill until golden and crisp.
- Bring a large pan of water to the boil with the white wine vinegar; stir to create a vortex, then poach the duck eggs for about 6 minutes.
- Boil the asparagus in a separate pan of salted water.
- Place wilted spinach in the centre of each plate, arrange the drained asparagus around it.
- Sit a poached duck egg on the spinach and spoon over the hollandaise.
- Garnish with sliced truffle and the Parmesan crisp; serve.