This recipe, with a sort of deconstructed hollandaise, is the ultimate asparagus experience. Dip the stalks into the eggs and the butter and savour the sensation. If you have any truffle salt, this is the place to use it.
- 2 pounds (1 kilogram) asparagus, peeled and blanched until crisp tender
- 8 poached eggs
- 1/4 cup melted butter
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
- Truffle or Maldon salt
Lay warm asparagus on 4 plates. Top with 2 poached eggs.
Pour butter over asparagus, sprinkle with chives and drizzle with lemon juice.
Season with truffle or Maldon salt. Serves 4.