Serve the poached eggs on top of the blanched asparagus and a generous spoonful of hollandaise. For the hollandaise, place the egg yolks and lemon juice in a tall container and with a hand blender ...

Asparagus and poached eggs is also a delicious and classic combination in French cuisine—feel free to replace the soft-boiled eggs with poached eggs in this recipe. If you are looking for an ...

Trim the asparagus so that each stem is 10cm/4in ... Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan ...

Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the asparagus ...