By adding a tablespoon of butter and a few drops of vinegar to a soft-boiled egg, you’ll create a creamy, flavorful sauce that is the perfect match for fresh asparagus spears. This is the perfect trick for when you want a hollandaise sauce, but don’t have the time or patience to make something so complex first thing in the morning.
This recipe is courtesy of River Cottage.
- 20 asparagus spears
- 2 large eggs
- 2 Tablespoons unsalted butter
- Cider vinegar
- Sea salt
- Freshly ground black pepper
Prepare the asparagus by cutting off any woody ends.
Steam or boil the asparagus until tender, but not floppy, around 8 minutes. Time them so they are ready just before the eggs are.
Bring a separate pan of water to a boil. Gently lower in the eggs, and simmer for about 4 minutes.
As soon as the asparagus is cooked, drain it well, and divide the spears between 2 warm plates.
Transfer the eggs to egg cups, and cut off the top of the eggs to expose the runny yolk.
Into each egg yolk, drop 1 tablespoon of butter, a few drops of cider vinegar, a pinch of salt, and some freshly ground black pepper.
Stir the yolk with an asparagus spear, dip, and eat. Add more butter, vinegar, salt, and pepper to taste as you go.