House of Asia > Recipes > Asparagus in Hollandaise Sauce with Miso and Poached Egg

Asparagus in Hollandaise Sauce with Miso and Poached Egg

25 min.

4 servings

mild

5 / 5. Number of votes: 4

No one has rated this recipe yet.

Need a quick breakfast or lunch idea? Try this recipe for asparagus drenched in hollandaise sauce and topped with a perfect poached egg. This hollandaise sauce made with miso paste will be even tastier than the classic version.

Vegetables Asian 15-30 minutes

Ingredients

1 sachet House of Asia Miso Paste

1 spoon House of Asia Rice Vinegar

1 teaspoon House of Asia Lime Juice

3 tablespoons House of Asia Panko Breadings

1 bunch of green asparagus

4 yolks

4 eggs

200 g clarified butter

A bunch of dill

Pinch of salt

1 tablespoon of olive oil

A method of preparing

1. Blanch the asparagus: immerse them in salted boiling water for a minute, then place them in cold water, preferably with ice cubes.

2. Pour 2 tablespoons of rice vinegar into a pot of boiling water, add salt and use a spoon to create a whirlpool in the water, quickly add the eggs, cook for 3 minutes, stirring constantly, and remove at the end using a slotted spoon.

3. Prepare the hollandaise sauce: melt the butter and set aside. Place a glass bowl, appropriately sized for the pot, over a pot of simmering water and pour in the egg yolks, lime juice, and miso paste. Mix thoroughly with a whisk. Then reduce the heat and slowly pour in the butter, stirring constantly, until the sauce thickens. Finally, add the chopped dill.

4. Sauté the asparagus in olive oil for 2 minutes, add the panko breadcrumbs, and cook until golden brown. Place the asparagus and panko breadcrumbs on a plate, add the egg, and pour the sauce over everything.