Roasted Asparagus, Hen Egg & Urfa Hollandaise

By Chef Alex Bolar

February 28, 2025

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

URFA CHILI HOLLANDAISE

Butter 1 cup, unsalted

Egg Yolks 6

Lemon Juice 2 tbsp

Dijon Mustard 2 tbsp

Maldon Salt 1/2 tsp

Cayenne 1/4 tsp

Black Urfa Chili 1 tbsp

ROASTED ASPARAGUS

Asparagus 1 bundle, cleaned

Flamingo Estate Heritage Extra Virgin Olive Oil 2 tbsp

Fine Sea Salt 1/2 tsp

Black Pepper ground, to taste

FOR POACHED EGGS

Eggs 6

Apple-Cider Vinegar 2 tbsp

Steps

FOR URFA CHILI HOLLANDAISE: Place the unsalted butter in a small sauce pot and melt over medium heat, then set aside. Add the egg yolks, lemon juice, Dijon, Urfa chili, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium-high, slowly stream in the hot butter until it’s emulsified. Pour the hollandaise sauce into a small bowl and set aside while preparing asparagus and eggs.
FOR ROASTED ASPARAGUS: Preheat the oven to 400°F. Trim off the tough ends of the asparagus and if they are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat. Spread out the asparagus into a single layer and sprinkle with 1/2 tsp fine sea salt and desired amount of ground black pepper. Roast for 20 minutes, until tender but still crisp.
FOR POACHED EGGS: While the asparagus is roasting, bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a ramekin. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.
Serve the eggs over roasted asparagus, topped with hollandaise sauce.