Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce

60 minutes



  • 2 bunches of asparagus

Hollandaise sauce

  • 3 free-range egg yolks
  • 50ml of white wine vinegar
  • 250g of butter, melted
  • salt
  • pepper
  • 1 handful of chives, chopped

To plate

  • 150ml of white wine vinegar
  • 4 duck eggs
  • 2 handfuls of baby spinach, wilted
  • 1 truffle, sliced
  • 100g of Parmesan, grated


For the asparagus, cut off the base of each stem and, using a peeler, peel from the base all the way down and round. Trim the asparagus so that all the stems are the same size and leave to one side
  • 2 bunches of asparagus
For the hollandaise sauce, place the egg yolks into a metal bowl along with the vinegar and place this over a pan of simmering water. Whisk the eggs until they have formed a sabayon, then slowly add the butter, whisking all the time
  • 3 free-range egg yolks
  • 50ml of white wine vinegar
  • 250g of butter
Remove from the heat and check the seasoning. Finish by adding a good handful of chopped chives. Reserve somewhere warm until required
  • salt
  • pepper
  • 1 handful of chives
For the Parmesan crisp, grate a thin layer of Parmesan onto a sheet of parchment paper just big enough to fit into a microwave. Place in the microwave and cook for 45 seconds on medium
  • 100g of Parmesan
Remove the crisp from the paper, wrap gently around a rolling pin, then grill until very light golden brown and then leave to go crisp. These will keep for a couple of days
To plate, place a large saucepan onto the heat and three-quarters fill with water. Bring to the boil and add the white wine vinegar. Stir the boiling water around so it causes a vortex then crack the duck eggs one at a time into the water and cook for around 6 minutes
  • 150ml of white wine vinegar
  • 4 duck eggs
Drop the asparagus into a separate pan of boiling salted water
Place a little pile of the wilted spinach in the centre of each serving dish, remove the asparagus from the water and drain well, then arrange around the spinach
  • 2 handfuls of baby spinach
Remove the duck eggs from the water and sit in the centre of the spinach. Gently spoon over a good portion of the hollandaise
Garnish with the truffle and Parmesan crisp and serve
  • 1 truffle