Ingredients

• 1 bunch asparagus
• trimmed
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp white wine vinegar
• 4 free-range egg yolks
• 1 tbsp Dijon mustard
• 225g/8oz unsalted butter
• melted
• lemon juice
• to taste
• salt and freshly ground black pepper
• 1 free-range egg
• fried

Directions

• For the asparagus
• preheat the oven to 180C/350F/Gas 4.
• Place the asparagus into a bowl
• add the olive oil and season with salt and freshly ground black pepper. Stir well to coat. Heat an ovenproof griddle pan until hot
• add the asparagus and griddle for 3-4 minutes
• shaking the pan from time to time. Place the pan in the oven and roast for ten minutes until the asparagus is tender.
• For the hollandaise
• whisk the white wine vinegar
• egg yolks and mustard together in a bowl until well combined. Place the bowl over a pan of boiling water
• making sure the bottom of the bowl does not touch the water
• and whisk the mixture until thickened slightly.
• Pour the melted butter a little at a time into the bowl
• whisking continuously until all the butter has been added and the mixture has emulsified. Add the lemon juice
• salt and freshly ground black pepper to taste.
• To serve
• place the roasted asparagus onto a serving plate
• pour over the hollandaise sauce and top with a fried egg.