Steamed Asparagus and Broccolini with Hollandaise Sauce

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SERVES: 1
PREP TIME: 20 minutes

asparagus 1 bunch

broccolini 1/2 bunch

free range eggs 2

panko bread crumbs 1 tbsp

finely cut chives

white vinegar 20 mL

Hollandaise Sauce 50 mL

Method

  1. Prep the asparagus by bending asparagus spears near the end to naturally break off the tough end. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2-3 inches of the asparagus spears.
  2. Repeat process for broccolini.
  3. Prepare a large, shallow pan (with a lid) with 1/2 inch of water and a steamer rack. Bring the water in your steaming pan to the boil and place the vegetables on the steaming rack. Cover and steam for 3-5 minutes (depending on the thickness of the spears), until tender, but still a little crisp.
  4. Toast the panko crumbs in a dry pan until light brown.
  5. Add 1L water to a small pot and bring to a bare simmer with 20mL white vinegar. Swirl water and crack the eggs into the middle of water. Simmer gently for 3 minutes before draining on paper.
  6. To serve, plate the asparagus and broccolini. Place poached eggs on top and drizzle with the Birch & Waite Hollandaise Sauce. Finish by sprinkling with the toasted panko crumbs and finely cut chives.

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Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Steamed Asparagus and Broccolini with Hollandaise Sauce

Ingredients

SERVES: 1
PREP TIME: 20 minutes

asparagus 1 bunch

broccolini 1/2 bunch

free range eggs 2

panko bread crumbs 1 tbsp

finely cut chives

white vinegar 20 mL

Hollandaise Sauce 50 mL


Method

  1. Prep the asparagus by bending asparagus spears near the end to naturally break off the tough end. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2-3 inches of the asparagus spears.
  2. Repeat process for broccolini.
  3. Prepare a large, shallow pan (with a lid) with 1/2 inch of water and a steamer rack. Bring the water in your steaming pan to the boil and place the vegetables on the steaming rack. Cover and steam for 3-5 minutes (depending on the thickness of the spears), until tender, but still a little crisp.
  4. Toast the panko crumbs in a dry pan until light brown.
  5. Add 1L water to a small pot and bring to a bare simmer with 20mL white vinegar. Swirl water and crack the eggs into the middle of water. Simmer gently for 3 minutes before draining on paper.
  6. To serve, plate the asparagus and broccolini. Place poached eggs on top and drizzle with the Birch & Waite Hollandaise Sauce. Finish by sprinkling with the toasted panko crumbs and finely cut chives.

© Birch & Waite Foods Pty Ltd 2019