Asparagus With Poached Eggs & Hollandaise Sauce

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1192
FAT
203%
CHOL
315%
SOD
96%

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Ingredients for 4 servings

2 egg yolks

1 Tbs. fresh lemon juice

2 tsp. water

Salt and freshly ground white pepper, to taste

Pinch of cayenne pepper

16 Tbs. (2 sticks) unsalted butter, melted

2 Tbs. chopped fines herbes (fresh chives, tarragon, parsley and chervil)

8 halved baguette slices, each 3 inches long, cut diagonally and toasted

8 poached eggs (see related recipe at right)

1 1⁄2 lb. asparagus, tough ends trimmed, stems peeled, spears steamed

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