Lazy Hollandaise-y Asparagus: Difference between revisions
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| Snap or slice the woody ends off the [[Asparagus|asparagus]]. Wrap each spear with a slice of [[Pancetta|pancetta]] or a halved (lengthwise) strip of [[Prosciutto|prosciutto]] or [[Parma ham|parma ham]]. | | Snap or slice the woody ends off the [[Asparagus|asparagus]]. Wrap each spear with a slice of [[Pancetta|pancetta]] or a halved (lengthwise) strip of [[Prosciutto|prosciutto]] or [[Parma ham|parma ham]]. | ||
| Get a pot of water on the [[Boil|boil]] for the [[Eggs|eggs]]. | | Get a pot of water on the [[Boil|boil]] for the [[Eggs|eggs]]. | ||
| Pop the wrapped spears on a hot [[Grill pan|grill pan]] and under the [[Grill|grill]]. Place your [[Eggs|eggs]] in the [[Sauce|sauce]] pan. Set the timer for 7 mins. Let the [[Egg|egg]] water gently [[Bubble|bubble]] away | | Pop the wrapped spears on a hot [[Grill pan|grill pan]] and under the [[Grill|grill]]. Place your [[Eggs|eggs]] in the [[Sauce|sauce]] pan. Set the timer for 7 mins. Let the [[Egg|egg]] water gently [[Bubble|bubble]] away - don't let it [[Boil|boil]] too softly or too rapidly. | ||
| Turn your spears a couple of times, until the [[Ham|ham]] is crisped up and the tips are tender. Remove from [[Oven|oven]]. Brust the tips with [[Butter|butter]]. | | Turn your spears a couple of times, until the [[Ham|ham]] is crisped up and the tips are tender. Remove from [[Oven|oven]]. Brust the tips with [[Butter|butter]]. | ||
| Slice the tops off the [[Eggs|eggs]]. Dunk a nugget of [[Butter|butter]] into each melting [[Yolk|yolk]]. Season. Add a drop of [[Vinegar|vinegar]] to give a lazy [[Hollandaise|hollandaise]]-y effect. Dunk. | | Slice the tops off the [[Eggs|eggs]]. Dunk a nugget of [[Butter|butter]] into each melting [[Yolk|yolk]]. Season. Add a drop of [[Vinegar|vinegar]] to give a lazy [[Hollandaise|hollandaise]]-y effect. Dunk. | ||
Revision as of 17:34, 22 November 2020
| Lazy Hollandaise-y Asparagus | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 271 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 18th May 2014 |
Pigs in a blanket. Delish, but so is this seasonal twist. And, hollandaise without whisking - genius!
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1 duck egg or 2 chicken eggs per person
- 6 asparagus spears
- 100g pack of pancetta, prosciutto or parma ham
- A knob of butter
- sea salt and black pepper
- A drop of white wine vinegar (optional)
Method
- Get your eggs so they can warm to room temp. Crank your oven grill up to high.
- Snap or slice the woody ends off the asparagus. Wrap each spear with a slice of pancetta or a halved (lengthwise) strip of prosciutto or parma ham.
- Get a pot of water on the boil for the eggs.
- Pop the wrapped spears on a hot grill pan and under the grill. Place your eggs in the sauce pan. Set the timer for 7 mins. Let the egg water gently bubble away - don't let it boil too softly or too rapidly.
- Turn your spears a couple of times, until the ham is crisped up and the tips are tender. Remove from oven. Brust the tips with butter.
- Slice the tops off the eggs. Dunk a nugget of butter into each melting yolk. Season. Add a drop of vinegar to give a lazy hollandaise-y effect. Dunk.
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Recipe source
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