-
Put the asparagus in a steamer
over a saucepan of boiling water and steam for 5 minutes
or until tender, depending on the thickness of the stems.
Remove and set aside. (If you don’t have a steamer you
could put the asparagus in a colander over a pan of
boiling water and cover it with a lid.)
-
Meanwhile, bring another
saucepan of water to the boil. Add the eggs and boil them
for exactly 5 minutes.
-
Remove the eggs from the pan,
place them in egg cups and cut off the tops. To each egg,
add a squeeze of lemon juice, a dot of butter and a
sprinkling of chopped chives. Serve immediately with the
asparagus to dip into the egg yolk ‘hollandaise’. Season
to taste.
|
DAILY
DINNERS 
