Asparagus With Poached Eggs And Hollandaise - cooking recipe

Ingredients

2 tbsp white wine vinegar
2 None egg yolks
1 cup unsalted butter, melted
18 oz asparagus, trimmed
4 None large eggs
1/4 cup shaved Parmesan cheese
1 tbsp coarsely chopped fresh dill

Preparation

Combine white wine vinegar and egg yolks in a blender and blend until smooth. With the motor running, gradually add melted butter in a thin, steady stream and blend until thickened.
Meanwhile, boil, steam or microwave asparagus until tender then drain.
To poach the eggs, half fill a medium frying pan with water and bring to a boil. Break 1 egg into a cup then slide into pan. Repeat with remaining eggs. When all eggs are in the pan, let water return to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over yolks. Using a slotted spoon, carefully transfer poached eggs to paper towels to drain. Cover to keep warm.
Serve asparagus topped with eggs, hollandaise, cheese and dill.