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Recipe: Marcus Bean's Chargrilled asparagus with tarragon hollandaise and poached hen's egg

20th September 2013
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TV chef Marcus Bean says of this delectable weekend brunch: “A true classic, asparagus hollandaise and poached egg, the addition of the tarragon in the hollandaise adds a lovely element and using my poached egg tips, a nice running yolk. Perfect!” 

 

Serves 2

Preparation Time: 10 minutes

Cooking Time: 5 minutes

You’ll need:

10 stems of asparagus

2 free range hens’ eggs

For the hollandaise:

1 tbsp of chopped tarragon

250g of unsalted butter (melted)

2 free range egg yolks

Pinch of salt

White wine vinegar reduction:

250ml of white wine vinegar

1 sprig of tarragon

1 small shallot diced

What to do:

1. Start by heating your griddle pan, trim the stems from your asparagus then drizzle some oil on them and put them into the pan and char on all sides until cooked.

2. Put a saucepan of water on the heat and bring to the boil, while the water is boiling make your hollandaise. Put your white wine vinegar in a small pan with the diced shallot and the sprig of tarragon, bring to the boil and reduce by half. Then remove from the heat and allow to cool.

3. To make the hollandaise, put the two egg yolks in a bowl with a tsp of the vinegar reduction and a pinch of salt, while whisking constantly slowly add the melted butter, making sure you pour slowly leaving the butter fat at the bottom of the melted butter, then add the chopped tarragon and season to taste, set aside until required.

4. To poach the egg, when the pans of water is boiling turn the heat off then slowly add each egg into the water, then cover and leave for 1 minute, then remove from the water with a slotted spoon.

5. To serve place your charred asparagus on the plate then top with the soft poached egg, and pour the hollandaise over the egg.




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