Chargrilled asparagus with a fried egg and hollandaise sauce

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

For the asparagus, drizzle the asparagus with the olive oil and heat a griddle pan until very hot. Place the asparagus into the griddle pan and season well with salt and freshly ground black pepper. Cook, turning frequently for 5-6 minutes, until tender and striped with griddle marks.
For the hollandaise, blend the egg yolks, mustard and lemon juice together in a jug with a hand-held blender. With the blender still running, gradually pour in the melted butter, until the hollandaise reaches the consistency of a loose mayonnaise.
Serve the asparagus lined up on a plate with the fried or poached egg placed on top. Spoon the hollandaise around the side and garnish with chopped chives.

6 spears asparagus, trimmed and thick end peeled

1 tbsp chopped fresh chives

Â½ lemon, juice only

1 tsp Dijon mustard

salt and freshly ground black pepper

2 tbsp olive oil

55g/2oz butter, melted

1 egg, fried or poached to your liking

2 free-range egg yolks

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