Starters & Salads
Spring Salad with Poached Egg, Baby Asparagus and Hollandaise Sauce
Welcome spring with a festive lunch that begins with a light yet elegant starter. Crisp baby asparagus, watercress and a poached egg come together with homemade hollandaise sauce. Toasted ciabatta adds pleasant texture. Serve it with flaky salt and coloured pepper.
Prep: 20 min
Cook: 15 min
Servings: 4
Energy: 629 kcal per serving
Method
01.
Start with the hollandaise sauce. Melt the butter in a saucepan over a low heat. Put the egg yolks in another saucepan, pour in the white wine vinegar and whisk over a low heat until the mixture thick…
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