Ingredients
– 1 bunch of fresh asparagus
– 4 large eggs
– 100 g of pancetta, diced
– 1 orange, juiced and zested
– 2 egg yolks
– 125 ml of unsalted butter, melted
– 1 tablespoon of Dijon mustard
– Salt, to taste
– Pepper, to taste
– Fresh herbs, for garnish (like parsley or chives)
Method
1. Preheat a frying pan over medium heat. Add the diced pancetta and cook until it’s crispy. Set aside on a paper towel.
2. In the same pan, add the trimmed asparagus. Cook for about 5 minutes or until tender. Season with salt and pepper.
3. Fill a pot with water and bring it to a gentle simmer. Carefully crack the eggs into the water and poach them for 3 to 4 minutes. Remove and place on a paper towel.
4. In a bowl, whisk the egg yolks, orange juice, orange zest, and Dijon mustard until smooth. Gradually add melted butter while whisking to create a creamy hollandaise sauce.
5. To serve, place asparagus on plates, top with a poached egg, drizzle with hollandaise, sprinkle pancetta, and add fresh herbs.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
beekeepingworld.online
