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Instructions |
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Heat oven to 400. Roll out thawed puff pastry to 11x9 1/2 inches. Using a 3 inch round cutter, remove 8 rounds. Separate 1 egg; beat white and reserve yolk. Transfer rounds to a parchment lined sheet pan and brush with egg white. Bake at 400 for 12 min or until puffed and golden.
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Fill a large, straight sided skillet 3/4 full of water. Bring to a boil. Add asparagus and cook 1 to 2 min until crisp-tender. Remove with slotted spoon and toss in 1 tsp of lemon juice. Season with 1/8 tsp salt and set aside.
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In same skillet, reduce heat until barely simmering. Crack 4 eggs into separate cups. Pour into water one by one. Poach eggs 3 to 4 minutes until whites are set. Remove with slotted spoon to paper towel lined plate. Repeat with 4 more eggs for a total of 8.
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Place 2 egg yolks, remaining 2 tsp lemon juice, 1/8 tsp salt and cayenne in a blender. Process until combined. Melt butter in microwave. Slowly stream butter into blender while running. Hollandaise should thicken immediately.
To serve, place 2 puff pastry rounds on a plate. Place 2 asparagus spears and 1 egg on each round. Pour hollandaise over and garnish with parsley.
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Originally Submitted
4/19/2013
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