Roasted green asparagus with egg halves and hollandaise sauce

Name: Roasted green asparagus with egg halves and hollandaise sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

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
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
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
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
Arrange asparagus with egg halves, rocket, tomatoes and sauce Hollandaise on plates. Garnish with dill