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Roasted Asparagus, Poached egg with Lemony Mustard Sauce.

Preparation time: 

If you’re nervous about hollandaise or béarnaise, then this is the sauce for you. Creamy with a lick of lemon, mustard and tarragon, this has all the characters of a good emulsion sauce, without the gripping worry of it splitting. Make the most of this asparagus season, and use the green spears to lap up every morsel of yolk and sauce.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat oven to 200° C (393°F).
    2. Toss the asparagus with a glug of olive oil, season with salt and pepper, and arrange in a single layer on a baking tray. Roast for 10 to 12 minutes until golden, and tender.
    3. Over a medium heat, gently simmer the cream for 6–8 minutes until thickened and reduced by a 1/4. Remove from heat, whisk in lemon juice, zest, butter, tarragon, mustard, and season with salt and pepper. Keep in a warm spot while you make the eggs.
    4. Poach the eggs in simmering water over a gentle heat —here is our guide to making the perfect poached egg.
    5. Divide the asparagus between the each plate, top with a poached egg and drizzle with the creamy, lush sauce.