Roasted green asparagus with egg halves and hollandaise sauce

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Blanch the asparagus in boiling salted water for 2-3 minutes. Drain asparagus and rinse with cold water. Wash and quarter the tomatoes. Clean the rocket, wash and drain in a sieve

2. 2

   Cook the eggs in boiling water for about 10 minutes. In the meantime stir Sauce Hollandaise into 125 ml cold water with a whisk. Bring to the boil while stirring. Switch off the stove. Cut butter into pieces and stir in. Remove the pot from the heat, keep covered and warm

3. 3

   Heat the oil in a grill pan. Fry the asparagus spears in it in 2 portions at high heat all around for about 3 minutes. Season with salt and pepper. Meanwhile drain the eggs, quench, peel and halve

4. 4

   Arrange asparagus with egg halves, rocket, tomatoes and sauce Hollandaise on plates. Garnish with dill