For the asparagus
- In a deep pot, add salted water to boil and fill a bowl with water and ice cubes.
- With a peeler, peel the asparagus stalks until you reach their tips.
- Wash them and cut the stalks with your hands.
- Tie them in bunches and dip them vertically into the boiling water for 2-3 minutes or until they remain crunchy.
- Remove them from the pot and dip them in the bowl with the ice-cold water right away.
- Drain them and pat dry with a tea towel.
- Put them in a bowl, add the olive oil, the salt, and set them aside until needed.
For the hollandaise sauce
- Add the butter into a bowl, cover it with plastic wrap, and transfer to the microwave for 1-1,5 minutes at 800 Watt to melt.
- In a bowl add the vinegar, the water, the mustard, and the egg yolks.
- Place the bowl above a pot with simmering water (bain-marie).
- Whisk the egg mixture constantly until it is fluffy.
- Remove the bowl from the pot and keep whisking.
- Slowly add the melted butter, season with salt and pepper, and transfer the sauce to a small bowl.
For the eggs
- Place a piece of plastic wrap over 2 ramekins and press it inwards with your hands, until it touches the bottom and each ramekin is lined nicely.
- Add some olive oil, salt, and pepper into each ramekin.
- Carefully crack 1 egg into each ramekin. Carefully wrap the plastic wrap by removing the air, and creating small pouches for the eggs. Tie a knot on each pouch so that they won’t open up.
- Tie each pouch on to the handle of a wooden spoon and balance the wooden spoon on the edges of the pot.
- Make sure that the hanging pouches are completely submerged in the water of the pot and cook them for 3-4 minutes.
- As soon as they’re ready, remove them from the pot and add them into a bowl full of ice-cold water.
- Remove the eggs from the bowl, cut the knots from the pouches with a pair of scissors, and remove the plastic wrap carefully.
- Serve the eggs on a plate along with the asparagus, pouring over the sauce and sprinkling with a little tarragon.