Tuesday, May 31, 2011

Asparagus with "Healthy Hollandaise"

Hollandaise is an emulsion (blend) of egg yolks and butter, usually seasoned with lemon juice.  It is also usually hailed as a difficult sauce to make because you don't want to scramble the yolks with the heat of the butter.  The sauce is very classic, but I feel it's so heavy and unhealthy plus it's a pain to make. So here is a fancy looking dish that is SUPER easy to make.  I actually just made it for myself for dinner tonight.  Serve with some toasty bread so you can soak up all the rest of the runny egg and lemon juice.  This is for ONE serving, so it's really easy to make for one or many.


  • 2 garlic cloves
  • 1 tablespoon of white vinegar (to help the egg whites coagulate)
  • One egg
  • 1/2 bunch of asparagus (about 1/2 lb)
  • 1/2 lemon, juice and zest
  • salt and pepper
  • extra virgin olive oil
  • Parmesan or peccorino romano cheese, shaved

  1. Blanch and shock the asparagus.  (Boil in salty water for a couple mins until bright green, them drain and run under some cold water) Set aside for now.
  2. In a small pan we are going to poach the egg, but first I wanted to infuse the water with a couple spices- smash 2 garlic cloves, the vinegar, 2 tbs of salt and a couple grinds of fresh black pepper.  (I threw in 2 small sprigs of fresh thyme-if you have it throw that in too, if not, don't worry)
  3. Bring the water to a boil and then reduce to a simmer for about 5 mins.  Reduce the heat to low, where you just have a few bubbles, and poach your egg for 2-3 mins. Just until the egg sets, then turn off the heat and let sit for about a min.
  4. Zest the lemon half and reserve.
  5. Toss the asparagus with the oil, lemon juice, salt and pepper.  Plate them.
  6. Top the asparagus with the poached egg- top with a pinch of salt and pepper and the lemon zest.
  7. Top with pieces of shaved Parmesan or peccorino romano.
When you cut it open the egg runs and coats the asparagus. Use the bread to soak up all the extra sauce. It was seriously delicious, and it's a full complete meal- protein, veggie, and carb/starch.

1 comment:

Jennifer said...

Great minds think alike! haha We seem to have very similar tastes, I have a stuffed pepper recipe on my blog as well. I am looking forward to reading your posts, hopefully they will give me some good ideas! =) Also, about the wordpress. I would say switch earlier rather than later if you are thinking about it.

-Jenny @ Savour the Senses

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