Asparagus with Hollandaise and Egg

This is a classy looking dinner, that really requires minimal effort. It takes 30 minutes from start to finish and most of that time is just waiting for the asparagus to cook. I think that is something to be proud of!


Hollandaise sauce might seem like something to be scared of, and I admit when I first saw the recipes it did not seem worth the effort. I’ve found an easy way to make it though, no double broilers, no worrying about not whisking it enough, easy peasy. In the end you’ve still got a great tasting sauce that didn’t give you grey hair!

The asparagus is oven roasted, which I think gives it a little more interested than the standard steamed, or boiled version. The tips get slightly crispy, and the flavour is great.


Here is the recipe. This serves two.


1 bundle of asparagus

2 eggs, plus one extra yolk

1 tablespoon lemon juice

3 tablespoons butter, melted

1 tablespoon olive oil

salt and pepper


 Preheat the oven to 400 degrees F. Start by prepping the asparagus, wash it, trim off the ends and peel any thick ends. Then you can place on a baking sheet drizzle with olive oil, and toss the asparagus until it is evenly coated. Season with salt and pepper. Cook for 15-20 minutes until tender.

While the asparagus is cooking the hollandaise can be made. In a small bowl whisk one egg yolk with the lemon juice. In another dish melt the butter in the microwave, slowly whisk this into your egg yolk. I find that the butter usually isn’t enough to cook this fully so placing the sauce in the microwave for another 10 seconds and then whisking is usually right for me. It will thicken, and no longer look like raw egg yolk. Now you can fry your eggs until they are over easy, or alternatively poach them.


Once everything is done you can plate it, and wow everyone with this “fancy” dinner!



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