Perfectly Poached Egg & Asparagus with Hollandaise Sauce Recipe

Wash asparagus and cut them into half.

Add water into a pot and bring it to boil.

Once boil, add asparagus into boiling water and cook for 2 minutes.

Once the asparagus is ready, drain dry and set aside.

Using the same pot of water, add white wine vinegar first and bring the water to low heat.

Swirl the water in a circular motion, then crack 2 eggs into the swirling water and let it cook for 2 minutes and 30 seconds. (If you find that the eggs are too soft, you can cook for a little bit longer.)

Once the eggs are done, scoop them out with a spoon and set aside.

Place the asparagus in the centre of the plate, drizzle over with some extra virgin olive and add a pinch of salt and pepper.

Place the eggs on top of the asparagus and put a spoon full of hollandaise on top of the eggs.

Sprinkle some pepper on the hollandaise and you are ready to serve.