Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce
by Mark Jordan
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Ingredients
Fruit & Vegetables
2 bunches of asparagus
2 handfuls of baby spinach, wilted
1 truffle, sliced
Dairy
3 free-range egg yolks
250g of butter, melted
Oils & Vinegars
200ml of white wine vinegar
Store Cupboard
salt
pepper
4 duck eggs
Salad & Fresh Herbs
1 handful of chives, chopped
Cheese
100g of Parmesan, grated