Ingredients

• 450g / asparagus     

• 1 tablespoon olive oil     

• 180g (6ox) unsalted butter     

• 1 tablespoon wine vinegar     

• 2 tablespoons lemon juice     

• 3 large organic egg yolks     

• pinch salt     

• freshly ground black pepper

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Method

1. Snap off the woody ends of the asparagus and toss with the olive oil.

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2. Preheat a griddle pan. Add the asparagus to the pan and griddle for 2 - 3 minutes then transfer to the oven for a further 3 - 4 minutes or until just cooked.

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3. Meanwhile, in a small saucepan gently heat the butter. In a separate saucepan bring the wine vinegar and lemon juice to the boil.

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4. In a food processor whizz together the egg yolks with a pinch of salt.

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5. With the motor running, gradually add the hot lemon juice and vinegar to the egg yolks. Add the hot butter to the processor in a thin trickle, keeping the motor running all the time until all the butter is added and the sauce thickened. (This sauce can be kept warm in a bowl over a basin of hot water on in a warmed flask)

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6. Divide the asparagus spears between the four plates, grind over a little black pepper and serve each with a pot of warm hollandaise sauce.

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