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Green asparagus with poached egg and Béarnaise sauce on a plate, with a glass of Côtes du Rhône Blanc next to it

Green asparagus with poached egg and Béarnaise sauce

Crisp green asparagus, a perfectly poached egg with runny yolk and the classic Béarnaise sauce with tarragon and tarragon vinegar - this dish combines French culinary classics with the freshness of asparagus season. The Côtes du Rhône Blanc AOC from the Southern Rhône, with its aromatic richness and Provençal herbal spice, is the ideal wine to accompany this elegant spring dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main course
Cuisine French
Servings 2 Servings
Calories 610 kcal

Cooking utensils

  • 1 Large pot for blanching the asparagus
  • 1 Small saucepan with bowl for water bath (Béarnaise)
  • 1 Medium pan or saucepan for poached eggs
  • 1 Whisk
  • 1 Asparagus peeler
  • 1 Skimmer
  • Preheated plates

Ingredients
  

FOR THE ASPARAGUS:

  • 500 g green asparagus
  • 1 teaspoon salt
  • 1 tsp sugar
  • 1 Tbsp butter

FOR THE POACHED EGGS:

  • 4 fresh eggs Size M, very fresh
  • 1 l Water
  • 2 Tbsp white wine vinegar
  • 1 teaspoon salt

FOR THE BÉARNAISE SAUCE:

  • 3 Egg yolk
  • 150 g clarified butter Ghee
  • 2 Tbsp white wine vinegar
  • 2 Tbsp dry white wine
  • 1 Shallot finely diced
  • 2 tablespoon fresh tarragon chopped (+ a little for garnish)
  • 1 tablespoon fresh chervil chopped
  • Salt white pepper
  • 1 1 tsp lemon juice

Preparation
 

PREPARATION:

  • Peel the lower third of the green asparagus and break off the woody ends.
  • For the béarnaise: Reduce the shallot with the vinegar, white wine, half the tarragon and pepper in a small pan to a third, leave to cool and strain.
  • Clarify the butter in a pan: melt, skim off the foam, leave the milky whey at the bottom.
  • Take the eggs out of the fridge - they should be at room temperature.

COOKING STEPS:

  • Cook the asparagus in salted water with sugar and butter for 4-5 minutes until al dente, keep warm.
  • For the béarnaise: whisk the egg yolks with the strained reduction in a metal bowl over a bain-marie (do not boil directly) until frothy.
  • Stir in the clarified, lukewarm butter very slowly, drop by drop, until a creamy sauce is formed.
  • Stir in the fresh tarragon and chervil, season to taste, keep warm.
  • For the poached eggs: Bring the water, vinegar and salt to a gentle simmer (do not boil).
  • Crack each egg into a cup, create a whirlpool in the water and let the egg slide in.
  • Poach for 3-4 minutes until the egg white is firm and the egg yolk is still runny.
  • Remove with a slotted spoon and drain on kitchen paper.

DIRECTIONS:

  • Serve the asparagus on warmed plates.
  • Place the poached egg in the middle of the asparagus.
  • Pour the béarnaise generously over the egg and asparagus.
  • Garnish with fresh tarragon leaves and chervil.

SUPPLEMENTS:

  • Toasted bread with butter
  • New potatoes with parsley
  • Green leaf salad with mustard vinaigrette

Nutritional values per portion

Calories: 610kcalCarbohydrates: 18gProtein: 10gFat: 54g
Keyword Asparagus wine pairing, Béarnaise recipe, Béarnaise sauce, Côtes du Rhône Blanc, French asparagus recipes, green asparagus, poached egg
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