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Streaky Rasher Asparagus Wraps with Poached Egg & Hollandaise
Nourishing, simple and tasty for any time of day. One of Aoife’s go to dishes when friends pop round.
- Serves: 3 people
- Prep: 10 min.
- Cook: 5 min.
- 640 kcal Per Serving
Heat a large saucepan of water and keep it on a very gentle simmer. Whisk the egg yolks with the lemon juice.
Place the bowl over the simmering water and continuously whisk until the egg yolks become light and creamy.
Remove the bowl from the simmering water and very slowly pour in the clarified butter and continue to whisk until thickened. Cover in cling film and put to one side.
Next, half fill a saucepan with some salted water for the asparagus, then half fill another saucepan with some salted water to poach the eggs.
Place the asparagus in the boiling salted water, and blanch for 2-3 minutes. Remove from the water. Wrap the asparagus with the streaky bacon, then put on a tray under the grill until golden brown all around.
In the other pan, allow the water to come to a gentle simmer and poach the eggs until cooked to your liking. When the eggs are cooked, remove from the water with a slotted spoon and allow to drain on some kitchen paper.
Serve the asparagus with the poached eggs on top. Top with a generous serving of hollandaise sauce and chopped chives.
THE CARTY WAY. NOW AS THEN.
Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.Find out more