The Scottish Mail on Sunday - You
POACHED EGGS WITH ASPARAGUS AND HOLLANDAISE SAUCE
This is a fabulous spring brunch that can be ramped up with some smoked salmon or sliced ham
St George’s Day (23 April) marks the start of the British asparagus season, and for many chefs its arrival is a highlight of the food calendar. British asparagus is considered the best in the world (it thrives in cool, damp conditions) and, as the season only lasts about eight weeks, we should make the most of it.
Fortunately, asparagus is one of the easiest vegetables to cook at home. The most important thing is not to overcook it – you want a little bite to the spears and for them to retain their vibrant green colour. Simply boiling or steaming for 2-3 minutes is the easiest option. Asparagus can also be tossed with a little oil and salt before being added to a screaming-hot frying or griddle pan and turned regularly for
Asparagus is an easy vegetable to cook at home
4-5 minutes. You can do this on a barbecue (arranging them across the grates to avoid any casualties), or pop them in a roasting tray in a 200C oven for 8-10 minutes. With all methods, timings may need to be adjusted according to the thickness of the spears.
In terms of trimming, I’d avoid the old trick of snapping the ends off; you can lose quite a lot of good asparagus with this method. The theory is that they snap at the point the spears turn from tender to tough, but they are actually more likely to break where the most pressure is applied. Instead, trim 2cm-3cm from the ends, or where the spears turn from green to white.
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METHOD
Fill a large, deep frying pan with just-boiled water from the kettle and set over a mediumhigh heat. Trim the asparagus, then simmer for 2-3 minutes. Scoop out of the water with a slotted spoon and set aside.
Leave the pan over a medium heat; you want just a few small bubbles rising up from the water here and there.
To poach four eggs at a time,
crack the first egg into a ramekin then lower into the water. Repeat ensuring the four eggs are spread well apart in the pan. Cook for 4-5 minutes or until the whites are set but the yolks are soft. You may need to baste the tops with a little of the hot water if they’re not covered.
Halve, toast and butter the muffins then gently warm the hollandaise in a small pan.
Cut the asparagus into 4cm-5cm pieces and sit on top of the muffins. Lift the eggs from the pan with a slotted spoon, pat dry with kitchen towel and put on top of the asparagus. Poach the remaining eggs and add to the plates. Finish with a spoonful of hollandaise and a grind of pepper.