British asparagus season runs from approximately 1 May to 24 June. Within that window, the price is right, the flavour is peak and the story is simple. This dish is on menus across the country from May through June for good reason — it works, it sells without explanation and the GP is excellent.
The hollandaise is the only technical element. Once you have a stable emulsion and a system for holding it through a service (bain marie, temperature discipline, stirring every few minutes), the rest is fast and straightforward.
Serves: 1 | Prep: 5 min | Cook: 10 min | Suitable for: Spring starter, brunch, set lunch, Easter menu
Ingredients
Per portion
- 200g British asparagus (approximately 5–6 spears depending on thickness), woody ends snapped off
- 2 large eggs, at room temperature
- Splash of white wine vinegar (for poaching)
- Flaked sea salt and black pepper
- Shaved Parmesan (optional but recommended)
- Lemon wedge to serve
For the hollandaise (makes approx. 600ml — approximately 12–15 portions)
- 4 egg yolks
- 200ml clarified butter, warm (not hot)
- 1 tbsp white wine vinegar
- 1 tbsp warm water
- Juice of ½ lemon
- Salt and a pinch of cayenne or white pepper
Method
1. Make the hollandaise Reduce the white wine vinegar with a splash of water by half in a small pan. Allow to cool slightly. In a heatproof bowl over a saucepan of barely simmering water (bain marie), whisk the egg yolks with the reduced vinegar and the tablespoon of warm water until the mixture is thick, pale and leaves a ribbon when the whisk is lifted — approximately 3–5 minutes. Remove the bowl from the heat. Add the warm clarified butter in a very slow, thin stream, whisking continuously until the sauce is thick and glossy. Season with lemon juice, salt and cayenne. Hold warm over the bain marie with the heat off, stirring every few minutes. Do not let the temperature exceed 65°C.
2. Cook the asparagus Bring a wide pan of well-salted water to a rolling boil. Cook the asparagus for 3–4 minutes (thin spears: 2–3 minutes; thick spears: 4–5 minutes) until just tender but with slight resistance when pierced at the thickest point. Drain immediately and keep warm. Do not hold asparagus in water — it continues to cook and loses colour.
3. Poach the eggs Bring a deep saucepan of water to a gentle simmer. Add a generous splash of white wine vinegar. Crack each egg into a small cup. Create a gentle swirl in the water and slide the egg in. Poach for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain on kitchen paper. Season with a small pinch of salt.
4. Plate Lay the asparagus spears on a warm plate in a neat bundle. Place the poached egg on top. Spoon hollandaise generously over the egg and asparagus. Add shaved Parmesan if using, a grind of black pepper and a lemon wedge. Serve immediately.
Kitchen Notes
Hollandaise holding — A properly made hollandaise holds for approximately 90 minutes over a bain marie if the temperature is managed (55–60°C). Stir every few minutes. If it thickens excessively, add a few drops of warm water and whisk. If it splits, start a fresh yolk reduction in a new bowl and whisk the split sauce into it drop by drop.
Batch poaching — For set menus or high-volume brunch, poach eggs in advance to 80% done (2 minutes), chill immediately in ice water, refrigerate in cold water. Reheat to order in just-simmering water for 60 seconds. Quality holds for up to 8 hours.
Asparagus prep — Snap the woody end by bending — it breaks naturally at the right point. For consistency, line up the spears and trim to the same length with a knife. The offcuts go into a stock, soup or asparagus butter.
GP — British asparagus at trade: £2.50–£4.00/kg. A 200g portion costs £0.50–£0.80. Two eggs: approximately £0.30. Hollandaise per portion (50ml from batch): £0.40–£0.60. Total food cost: £1.20–£1.70. At a menu price of £10–£13, GP is approximately 87%.
Allergens — Egg (hollandaise, poached eggs). Dairy (clarified butter). Dairy in parmesan if used. Sulphites if white wine vinegar exceeds certain thresholds — check your brand.