Asparagus and poached eggs

Difficulty 3/5

Serve 4 •  Recipe by  Vegelizious

  • -1 kg green asparagus
  • -4 eggs
  • - 2 tablespoons vinegar
  • -Salt
  • -Pepper
  • -Béarnaise sauce
Asparagus and poached eggs

  1. 1Trim the tough ends off the asparagus (about 1–2 cm) and peel the lower third. Cook the asparagus in boiling salted water for 6 to 8 minutes, until tender but still slightly crunchy.
  2. 2Meanwhile, bring a large saucepan of water to the boil with 2 tablespoons of vinegar (do not add salt). Crack each egg into a cup, then transfer them to the boiling water. Using a slotted spoon, gently gather the strands of egg white around the yolk throughout cooking so that they clump together. Leave to simmer for 3 minutes. Remove the eggs from the pan using a slotted spoon, then place them in a bowl of ice-cold water.
  3. 3Serve the asparagus with Béarnaise sauce and the poached eggs. Season with salt and pepper, and add a drizzle of olive oil if desired.
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