Asparagus with Hollandaise Sauce

Step 1

Trim the woody ends from the 1 bunch asparagus and peel the lower stalks if thick. Bring a large pot of salted water to a boil.

Step 2

Blanch the asparagus in the boiling water until bright green and just tender, about 3-4 minutes. Drain and set aside on a plate.

Step 3

Melt the 1 stick butter in a small saucepan over low heat until foamy. Skim off any solids and keep warm.

Step 4

In a blender, combine the 3 egg yolks, 1 tbsp lemon juice, and a pinch of salt. Blend for 10 seconds until pale.

Step 5

With the blender running, slowly drizzle in the warm butter in a thin stream until the sauce is thick and creamy. Season with salt and pepper.

Step 6

Fill a wide pan with water, add the 1 tbsp vinegar, and bring to a gentle simmer. Crack each of the 4 eggs into a small cup, then slide them in.

Step 7

Poach the eggs for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.

Step 8

Arrange the asparagus on plates, top with a poached egg, and spoon the hollandaise generously over. Finish with a crack of black pepper and shaved truffle if you have it.