Asparagus, 6 Minute Egg, and Hollandaise

Eating seasonally allows you to craft delicious meals, while utilizing simple techniques. The recipe below is heightened by the freshness of ingredients and the wonder flavor and nutritious they are packed with. I love brunch. It's not the advanced skills that make the best meals, its the ability to allow the ingredients to do to shine. 

Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center. 

Enjoy this meal for breakfast, Sunday brunch, or as a first course throughout the spring. Add a touch of smoked salmon for a little extra protein. 

Asparagus, 6 Minute Egg, and Hollandaise


  • 1 bunch asparagus, tough bottom ends removed
  • 1-2 eggs per person
  • 1 bunch of radishes, sliced int thin rounds
  • 2 tablespoons finely chopped chives
  • 1 batch hollandaise sauce (see recipe here)


  1. First, make the hollandaise. If you are new at it, whisk in just a touch of clarified butter or ghee at a time to prevent the emulsification from breaking. Once complete, set aside in a warm area.
  2. Bring 4 cups of water to a roiling boil. Add the eggs then set a timer for 6 minutes. GO!
  3. Turn your broiler on high. Lay out the asparagus on a baking tray then drizzle with a touch of olive oil and sprinkle with sea salt. While the eggs are cooking, broil the asparagus just until slightly brown and soft. Remove from the oven and set aside.
  4. When the timer goes off, carefully remove the eggs and run them under cold water until you can handle them. Remove the shell and place the egg on a cutting board.
  5. Divide the asparagus amongst 2 plates then cut the eggs in half and place on top of the veg.  
  6. Drizzle with hollandaise then garnish with chives and radishes. Enjoy!
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