Page 198 - YC Cooking School

For the green asparagus

500g green asparagus, peeled and trimmed
2 Tbsp (30ml) salt

For the poached eggs

¼ cup (60ml) white spirit vinegar
2 Tbsp (30ml) salt

4 fresh free-range eggs

For serving

Handful of micro herbs

Tools

Knife
Chopping board
Large saucepan or pot
Mixing bowls
Glass bowl
Whisk

Small saucepan
Kitchen spoons
Tongs
Ramekins
Slotted spoon

What to do:

For the vinaigrette

1. Place all the vinaigrette ingredients into a small jar and shake to combine and
emulsify. Set aside and serve with the poached eggs and asparagus.

For the sauce Hollandaise

1. To make the Hollandaise sauce, place the egg yolks, plus 2 tablespoons of water into a
glass bowl.
2. Rest the bowl over a pot of gently simmering water, so that it fits snugly.
3. Start whisking, Make sure you whisk vigorously and constantly, as this will help the
emulsion to form.

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