Asparagus and dippy eggs

20 April 2017 by
First published: 12 March 2017

Re-create the classic Hollandaise sauce with this asparagus and dippy eggs recipe. 

Hollandaise sauce is the most delicious thing but it’s quite a job to make. This cheat’s version of asparagus and dippy eggs has the same wonderful flavours but takes almost no time. Basically you just add the classic hollandaise ingredients of butter and lemon juice to boiled eggs and dip your asparagus into the yummy buttery yolks. Deeply satisfying.

Ingredients (serves 4)

1 bunch of asparagus (about 250g)

4 large eggs

1 lemon

10g butter

1 tbsp chopped chives

salt and black pepper


Put the asparagus in a steamer over a saucepan of boiling water and steam for five 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 five 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.

Recipe courtesy of Davina’s Sugar-Free In A Hurry by Davina McCall (£16.99, Orion Books).

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Asparagus and dippy eggs
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