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Recipe for asparagus with poached egg hollandaise

You can't get better than English asparagus. Serve simply with a poached egg and Le Mesurier Hollandaise Sauce.


  • 10 asparagus spears
  • 400 ml vinegar
  • 2 free range eggs
  • Seasoned butter (butter, salt and black pepper)
  • Rocket leaves (for garnish
  • Le Mesurier Hollandaise Sauce


  1. Mix butter at room temperature with salt and freshly milled black pepper. If you are using salted butter, you may not need to add more salt.
  2. Trim the asparagus spears so all are the same length.
  3. Plunge the asparagus into boiling water and cook for 2-3 minutes then transfer to a warmed dish and keep warm.
  4. Have a high-sided pan of water just coming to the boil, add the vinegar, stir and break the eggs into the vortex. Cook for 3 minutes until softly poached (or if you wish you can use an egg poacher). Open a jar of Le Mesurier Hollandaise Sauce and warm as per instructions.
  5. Toss the asparagus in the seasoned butter and line up 5 on each plate.
  6. Remove the softly poached egss and place on top of the asparagus.
  7. Spoon the warmed Hollandaise Sauce on top of the egg and garnish with a few rocket leaves.



Preparation time

4 minutes.

Cooking time

9 minutes.