Ingredients

• 6 spears asparagus
• trimmed and thick end peeled
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 free-range egg yolks
• 1 tsp Dijon mustard
• ½ lemon
• juice only
• 55g/2oz butter
• melted
• 1 egg
• fried or poached to your liking
• 1 tbsp chopped fresh chives

Directions

• For the asparagus
• drizzle the asparagus with the olive oil and heat a griddle pan until very hot. Place the asparagus into the griddle pan and season well with salt and freshly ground black pepper. Cook
• turning frequently for 5-6 minutes
• until tender and striped with griddle marks.
• For the hollandaise
• blend the egg yolks
• mustard and lemon juice together in a jug with a hand-held blender. With the blender still running
• gradually pour in the melted butter
• until the hollandaise reaches the consistency of a loose mayonnaise.
• Serve the asparagus lined up on a plate with the fried or poached egg placed on top. Spoon the hollandaise around the side and garnish with chopped chives.