Asparagus Spears With Truffle, Poached Free-Range Duck Egg And Hollandaise Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
747
FAT
218%
CHOL
260%
SOD
68%

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Ingredients for 4 servings

2 bunches of asparagus

3 free-range egg yolks

50 ml of white wine vinegar

250 g of butter, melted

salt

pepper

1 handful of chives, chopped

150 ml of white wine vinegar

4 duck eggs

2 handfuls of baby spinach, wilted

1 truffle, sliced

100 g of Parmesan, grated

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