Daily Fresh Food Service Recipe Corner

Asparagus & Broccolini with Hollandaise Sauce

Tuesday, December 31, 2019

Vegetarian-friendly and with maximum taste - try our Asparagus and Broccolini with Hollandaise Sauce recipe from Birch & Waite.

PREP: 20 Mins | SERVES: 1


  • 1 bunch Asparagus
  • 50ml Birch & Waite Hollandaise Sauce
  • 1/2 bunch Broccolini
  • 2 Free Range Eggs
  • 1tbsp Panko Bread Crumbs
  • Chives (finely cut)
  • 20ml White Vinegar

Prep the asparagus by bending asparagus spears near the end to naturally break off the tough end. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2-3 inches of the asparagus spears.

Repeat the process for broccolini.

Prepare a large, shallow pan (with a lid) with 1/2 inch of water and a steamer rack. Bring the water in your steaming pan to the boil and place the vegetables on the steaming rack. Cover and steam for 3-5 minutes (depending on the thickness of the spears) until tender, but still a little crisp.

Toast the panko crumbs in a dry pan until light brown.

Add 1l water to a small pot and bring to a bare simmer with 20ml white vinegar. Swirl water and crack the eggs into the middle of water. Simmer gently for 3 minutes before draining on paper.

To serve, plate the asparagus and broccolini. Place poached eggs on top and drizzle with the Birch & Waite Hollandaise Sauce. Finish by sprinkling with the toasted panko crumbs and finely cut chives.