Anthony’s May Newsletter Recipe – Asparagus, Poached Duck Egg & Hollandaise
Serves 4 Asparagus 2 bunches of English Asparagus Drizzle of oil 1. Chargrill the asparagus from raw until they are chard and just cooked. You still want the Asparagus to have a bite too it. Hollandaise Sauce 100ml white wine vinegar 1 sprigs of Tarragon 5 pepper corns 2 large, free range egg yolks 125ml
