Roasted green asparagus with lemon butter sauce and egg

Name: Roasted green asparagus with lemon butter sauce and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 200 g cherry tomatoes; 60 g Arugula; 6 Eggs (Gr. M); 100 g Whipped cream; 1 Pouch preparation for Sauce Hollandaise; 50 g Butter; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
200 g cherry tomatoes
60 g Arugula
6 Eggs (Gr. M)
100 g Whipped cream
1 Pouch preparation for Sauce Hollandaise
50 g Butter
2 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the asparagus and cut the ends off generously. Clean and wash the tomatoes and arugula. Halve or quarter the tomatoes. Boil eggs for about 8 minutes until hard.
2
Pour cream and 1⁄8 l cold water into a pot. Stir in sauce powder. Boil up while stirring. Stir in pieces of butter. Season sauce with lemon juice, keep warm.
3
Heat the oil in a pan with a lid. Sauté the asparagus in it in portions. Season with salt and pepper. Put all the asparagus in the pan, add approx. 4 tbsp. of water, cover and steam for approx. 5 minutes.
4
Quench the eggs, peel and halve them. Arrange everything.