This versatile recipe can be used as a delicious gourmet breakfast or as a light dinner. Serve with a small serving of potatoes if desired for dinner.
Recommended
16 oz Asparagus (peeled and cooked al dente)
8 Hard boiled eggs (diced)
4 oz Shittake mushrooms (optional)
2 oz Fresh tomatoes (chopped)
1 Medium lemon (juice and zest)
2 tsp Unsalted butter
1 tsp Olive oil
1 Medium red onions (finely diced)
2 cloves Garlic (finely sliced)
2 tsp Fresh basil (finely sliced) ( )
Hollandaise sauce
Salt and pepper (to taste)
8 Hard boiled eggs (diced)
4 oz Shittake mushrooms (optional)
2 oz Fresh tomatoes (chopped)
1 Medium lemon (juice and zest)
2 tsp Unsalted butter
1 tsp Olive oil
1 Medium red onions (finely diced)
2 cloves Garlic (finely sliced)
2 tsp Fresh basil (finely sliced) ( )
Hollandaise sauce
Salt and pepper (to taste)
In a small sauce pan, sweat the onions and garlic in olive oil.
Then add the Shittake mushrooms and tomatoes, and let cook for about 3 minutes.
Stir in the basil, lemon juice, zest, butter, and adjust seasonings.
To serve, arrange asparagus on a plate, and pour on the Hollandaise sauce. Spoon diced eggs on the plate and put tomato and mushroom mix on top.
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