Roasted green asparagus with egg halves and hollandaise sauce

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
5 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 kg green asparagus
  • 7-10 Tbsp Salt
  • 4 cherry tomatoes
  • 1 collar Rocket
  • 4 Eggs (size M)
  • 1 package (30 g) Hollandaise sauce
  • 125 g Butter
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Dill

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

Nutrition Facts

KCAL
430 kcal
CARBS
8 g
FATS
38 g
PROTEINS
15 g