Asparagus With Poached Eggs And Hollandaise

1. 1

   Combine white wine vinegar and egg yolks in a blender and blend until smooth. With the motor running, gradually add melted butter in a thin, steady stream and blend until thickened.

2. 2

   Meanwhile, boil, steam or microwave asparagus until tender then drain.

3. 3

   To poach the eggs, half fill a medium frying pan with water and bring to a boil. Break 1 egg into a cup then slide into pan. Repeat with remaining eggs. When all eggs are in the pan, let water return to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over yolks. Using a slotted spoon, carefully transfer poached eggs to paper towels to drain. Cover to keep warm.

4. 4

   Serve asparagus topped with eggs, hollandaise, cheese and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.