maltatoday | SUNDAY • 31 JANUARY 2021
10
FOOD
Green asparagus
with poached eggs
and hollandaise sauce
Recipe by Alain James Grech – Chef
Patron at The Chef's Table and judge
on Gourmet Challenge
INSTRUCTIONS
1. Trim the asparagus and peel the edges
for presentation.
2. Reduce 50ml of white wine vinegar,
thyme, bayleaf and peppercorns to a
syrup.
3. Place reduction in a bowl.
4. Separate 3 egg yolks and place in bowl.
5. Melt the butter and clarify.
6. Place bowl with eggs on a pot with
boiling water and whisk the eggs until
they become ribbony.
7. Remove from heat and add melted
butter while whisking.
8. Finish sauce with salt, pepper and
lemon juice to taste.
9. Cook the asparagus in boiling water
for 2 minutes, place on a tray and sea-
son with salt, pepper, lemon juice and
olive oil.
10. For the poached eggs, prepare a pot of
boiling water with a drop of vinegar.
11. Crack the eggs and poach for 3 min-
utes. Drain well and prepare for as-
sembly.
12. To plate, place asparagus on the bot-
tom of the plate, followed by the
poached eggs on top and finish with
the hollandaise sauce.
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• Green asparagus
• 6 free range eggs for
poaching
INGREDIENTS
HOLLANDAISE SAUCE
• 3 free range eggs
• 200g Irish butter
• 50ml white wine vinegar
• 1 tbsp peppercorns
• 1 bayleaf
• 1 sprig of thyme
• 1 lemon
• Salt and pepper
