Guinea fowl egg with asparagus, spinach and hollandaise sauce

Ingredients

• 1 guinea fowl egg
• 6-7 stalks of asparagus
• Finely chopped greens for serving
• 1 tbsp cold water
• 2 yolks
• 100 g butter
• 1 tbsp lemon juice
• 1 teaspoon Dijon mustard
• salt to taste
• pinch ground cayenne pepper optional
• 150 g spinach
• 1 clove of garlic
• 1 tbsp chopped onion or shallot
• 1 tbsp butter
• 100 ml fatty 35-38% fat
• a pinch of ground nutmeg

Cooking

Step 1

Soft-boil the egg.

Step 2

Blanch the asparagus for 2 minutes, then transfer to ice water and keep there until serving. This will help the asparagus keep its attractive appearance.

Step 3

For the hollandaise sauce. In the yolks, add a tablespoon of cold water, a spoonful of lemon juice and mustard. Mix everything with a whisk, place in a water bath. Stirring gradually, bring the sauce to the state of thick sour cream. At the end, you can add a pinch of cayenne pepper.

Step 4

For spinach. Melt the butter in a frying pan and sauté the onion and garlic for 1 minute. Add spinach, mix everything. Add cream and boil for 3 minutes until thickened. At the end, add nutmeg on the tip of a knife.

Step 5

For submission. At the bottom of the plate, put the asparagus, preheated in a skillet or on the grill. Top with spinach, eggs and hollandaise sauce. If desired, you can add finely chopped spring greens.