Page 199 - YC Cooking School

4. Once the yolks have reached the ribbon stage, slowly incorporate the melted butter,

whisking continuously as you pour.
5. Once all the butter has been whisked in, remove the bowl from the heat and add the
lemon juice.
6. Cover the bowl with a plate to keep warm and set aside.

For the green asparagus

1. Add the salt to a pot ¾ full with boiling water.
2. Blanch the asparagus for about 4-5 minutes or until just cooked.

3. Once the asparagus is cooked, remove from the pot using a pair of tongs and set
aside.

For the poached eggs

1. For the eggs, bring a generous amount of water in a medium sized pot, to a rolling boil
and add the salt and vinegar.
2. Break each egg into a separate ramekin, ensuring that the yolks stay whole.
3. Carefully drop the eggs, one after the other, into the boiling water. Immediately, they
will begin to turn white and sink to the bottom. Allow them to cook for at least 2

minutes.
4. Once the eggs are cooked, remove them from the water using a slotted spoon and
gently drain on some absorbent paper.
5. To assemble; divide the asparagus between the serving plates and top with a poached
egg. Drizzle with either the Hollandaise sauce or vinaigrette and garnish with micro
herbs, just before serving.

© Recipe copyright of Franck Dangereux

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