Eggs Benedict With Asparagus and Smoked Salmon. - Stockfoto

Overhead view of a plate of asparagus served with smoked salmon, poached egg with a hollandaise sauce. The last few woody centimetres of the asparagus stalks have been removed and they have been cooked gently in a mix of boiling water, lemon juice, and salt for between 8-12 minutes depending on the thickness of the stalk. A poached egg is placed on top and served with fresh hollandaise sauce and fresh chives. Colour, vertical format with some copy space.