To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle ...

In a large pan of boiling water cook the asparagus spears for 1-2 minutes, or until tender. Drain and plunge into ice-cold water to refresh. To make the sauce, place the egg yolks in a bowl set ...

Let’s make it quick. Here are the faves: Hollandaise is a rich, buttery sauce that complements the delicate flavor of ...

Fill a large, deep sauce pan with water and a splash ... Serve the poached eggs on top of the blanched asparagus and a generous spoonful of hollandaise. For the hollandaise, place the egg yolks ...

Blanched asparagus, silky filets of salmon ... then mixing with an immersion blender instead. Hollandaise sauce can be made ...

and smothered in hollandaise sauce with various side dishes. But because white asparagus has to be grown in a specialized way that keeps the stalk underground for longer periods of time ...

Hollandaise sauce is rich, tangy, and fancifies the simple foods it’s served with, which most often include English muffins, eggs, asparagus and artichokes. Although a list of French sauces ...

Prepare the Hollandaise sauce and keep warm. Open the parcel at the table ... and enjoy the smell. Take the fillet and potatoes out of the nest and serve with asparagus and Hollandaise sauce.