- 1 bunch of asparagus (about 250g)
- 4 large eggs
- 1 lemon
- 10g butter
- 1 tbsp chopped chives
- salt and black pepper
- Put the asparagus in a steamer over a saucepan of boiling water and steam for 5 minutes or until tender, depending on the thickness of the stems. Remove and set aside. (If you don’t have a steamer you could put the asparagus in a colander over a pan of boiling water and cover it with a lid.)
- Meanwhile, bring another saucepan of water to the boil. Add the eggs and boil them for exactly 5 minutes.
- Remove the eggs from the pan, place them in egg cups and cut off the tops. To each egg, add a squeeze of lemon juice, a dot of butter and a sprinkling of chopped chives. Serve immediately with the asparagus to dip into the egg yolk ‘hollandaise’. Season to taste.
Recipe taken from Davina’s Sugar-Free In A Hurry. Published by Orion.