ASPARAGUS WITH EGG RECIPES

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.n
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.n
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.n
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.n
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.n

Steps:

• For the hollandaise, put the vinegar, tarragon, crushed peppercorns and 50ml water in a saucepan over a medium heat, then slowly reduce to about 1 tbsp. Strain, then set aside to cool (discard the solids).
• Meanwhile, melt the butter in a saucepan over a low-medium heat, swirling until the yellow liquid has separated from the white dairy solids. Leave to cool slightly, then pour the yellow clarified butter into a jug, discarding the white solids.
• Pour the cooled vinegar mixture into a heatproof bowl, then whisk in the sriracha and egg yolks. Put the bowl over a pan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 5-8 minutes until pale and thickened. Remove from the heat, then slowly whisk in the warm clarified butter. Season with a squeeze of lemon juice and a little salt. Thin the consistency with 1-2tbsp hot water as needed, then keep warm over the pan of water off the heat, stirring occasionally, while you poach the eggs and prepare the asparagus.
• For the asparagus, bring a pan of salted water to the boil. Add the asparagus spears and cook for 2-3 minutes. Drain and refresh in the iced salted water. Drain, then set aside.
• Put 1.5 litres water in a deep saucepan with the 1 tbsp vinegar and bring to a simmer. Crack 1-2 eggs into separate cups. Swirl the simmering water to create a vortex – this helps form the egg into a nice round shape. Drop 1 or 2 eggs into the vortex and cook for 2-3 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon. Repeat to cook the remaining eggs (see Make Ahead).
• Put the asparagus on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Place under the grill for 1 minute to warm through. Divide the asparagus among 4 plates, then top each plate with 2 poached eggs, a generous spoonful of the sriracha hollandaise and, if you like, a pinch of chilli flakes. I like to have toasted brioche on the side to mop up the sauce and runny egg yolks.