Bacon-Wrapped Asparagus with Hollandaise

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SERVES:

2-4 PEOPLE

Prep Time:

15 MINUTES

Cook Time:

10-15 MINUTES

Asparagus season is short, so give it a proper brunch. The spears get wrapped in bacon and roasted until crisp, then go on the plate with a soft poached egg and plenty of lemony hollandaise. The hollandaise is the bit people get nervous about, but a stick blender does the heavy lifting: hot butter in a slow stream and it’s thick and glossy in about a minute. A spring weekend brunch that feels like a café order, minus the queue.

_HOLLANDAISE:

120g unsalted butter
2 large egg yolks
¼ tsp salt
3 Tbsp lemon juice, freshly squeezed
¼ tsp Dijon mustard
freshly ground black pepper
1 lemon, zest only

_{BACON, ASPARAGUS & EGGS:}

¼ cup white vinegar
1 bunch asparagus
1 Tbsp olive oil
2-4 rashers of bacon
2-4 eggs

_{INSTRUCTIONS:}

HOLLANDAISE

Melt the butter in a saucepan or the microwave. It will separate into an amber liquid on top and white solids on the bottom. Separate the liquid from the solids, by carefully pouring it into a jug.
In a tall cylinder vessel (that a stick blender fits into) add the egg yolks, salt, lemon juice, mustard and a good grind of black pepper. Start blending these ingredients and then very slowly drizzle the liquid butter in as you blend, this should be a slow process taking at least 1 minute.
Once all the liquid butter is in, stir through the lemon zest, cover, and place the hollandaise into the fridge while you make your bacon asparagus and eggs.

BACON, ASPARAGUS & EGGS

Preheat the oven to 200°C (fan). Place a saucepan of water onto the boil with the vinegar.
Prep the asparagus by washing and drying and cutting off a 2cm piece off the ends. Using a potato peeler, peel single layer strips off from around the base, about 2cm in length. Place the asparagus in a large dish, drizzle over the oil, season with salt and pepper, making sure it's coated all over.
Take the rashers of bacon and cut them in half. Take one half and gently stretch and wrap around the asparagus stem, starting just below the head, until you get to the peeled part in the stem. Place them, seam sides down and snugly together, onto a rack sitting on a baking tray.
Bake them for 8 minutes, before turning on the grill and browning them for an extra 2 minutes.
While this is cooking, poach your eggs to your liking, in the vinegary water. Scoop out and drain on paper towel to soak up the excess water.
When all is ready, plate the bacon asparagus with the eggs, a good serving of hollandaise, and an extra grind of black pepper.

Recipe by Kylee Newton - Modern Preserver

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