Asparagus with egg and lime hollandaise

Ingredients for 2 servings:

• 2 tbsp olive oil
• 1 tsp black pepper, coarsely ground
• 16 stalk(s) asparagus, green
• 1 tsp vinegar
• 4 eggs
• 2 egg yolks
• 150 g butter
• 2 tbsp lime juice
• salt and pepper
• Paprika powder
• Parmesan, sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the lime hollandaise, melt the butter in a saucepan (do not heat) and let it cool slightly. Trim the asparagus and remove any woody ends. If desired, cook the asparagus until al dente, then cool immediately in ice water after cooking. Rub the asparagus with 1 tablespoon of olive oil and toss in 1 teaspoon of black pepper. Heat the remaining olive oil in a pan and fry the asparagus on high for about 2 minutes. Half fill a deep pan with water and bring to a simmer. Add the vinegar to the water. Crack an egg into a bowl and slide it from the bowl into the pan. Repeat with the other eggs. Poach the eggs until the whites are firm. Then carefully remove the eggs from the pan with a slotted spoon and keep warm. Beat the two egg yolks with a hand mixer until creamy. Gradually add the melted butter, stirring constantly. Stir in the lime juice and season with salt and pepper. Divide the asparagus between two warmed plates, top each with two eggs, and pour the lime hollandaise sauce over the asparagus. Sprinkle with paprika and shaved Parmesan cheese.