Charred asparagus with poached egg and Hollandaise sauce

Name: Charred asparagus with poached egg and Hollandaise sauce
Ingredients: 5 g Herb vinegar; 20 Cooked white asparagus; 3 Knorr Garde d’Or Hollandaise sauce; Vinegar; 10 g Knorr Professional Intense Flavours Fresh Citrus; 150 g Wild garlic; 10 Eggs; 3 Knorr Professional Authentic Chicken Stock; 20 g Butter; 1 Tub of edible flowers; 50 g Ramsons oil

Charred asparagus with a softly poached egg and creamy Hollandaise sauce.Asparagus are briefly charred for a light grilled note and a full flavour experience. Served with a poached egg with a runny yolk and a classic Hollandaise sauce. Recipe for 10 people.

Ingredients

5gHerb vinegar

20Cooked white asparagus

3Knorr Garde d’Or Hollandaise sauce

Vinegar

10gKnorr Professional Intense Flavours Fresh Citrus

150gWild garlic

10Eggs

3Knorr Professional Authentic Chicken Stock

20gButter

1Tub of edible flowers

50gRamsons oil

Preparation

Poach the eggs in water with a splash of vinegar.
Cut the asparagus into pieces and char the asparagus using a kitchen blowtorch.
Gently reduce the poultry stock to about ¼.
Heat the Hollandaise sauce, add vinegar and the citrus, and pour everything into a siphon.
Pressurize the siphon with two cartridges.
Melt the butter, add the wild garlic and briefly sauté.
Season with salt and pepper.
Arrange the asparagus together with the wild garlic around the poached eggs.
Pipe the Hollandaise on top and finish the dish with the reduction of chicken stock, wild garlic oil and the edible flowers.