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Asparagus with Poached Eggs & Hollandaise Sauce

Asparagus with Poached Eggs & Hollandaise Sauce
In this variation on eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.

Ingredients:

  • 4 egg yolks
  • 1 Tbs. fresh lemon juice
  • 2 tsp. water
  • Salt and freshly ground white pepper, to taste
  • Pinch of cayenne pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted
  • 2 Tbs. chopped fines herbes (fresh chives,
      tarragon, parsley and chervil)
  • 8 halved baguette slices, each 3 inches long,
      cut diagonally and toasted
  • 8 poached eggs (see related recipe at right)
  • 1 1⁄2 lb. asparagus, tough ends trimmed,
      stems peeled, spears steamed

Directions:

Assemble a double boiler according to the manufacturer¿s instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.

Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.

Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.

Williams-Sonoma Kitchen