Ingredients

• 16 asparagus spears
• woody ends trimmed
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 125g/4½oz butter
• melted
• 2 tsp freshly squeezed lemon juice
• 2 tsp white wine vinegar
• 2 large free-range egg yolks
• 3 tbsp chopped fresh chervil
• 4 free-range duck eggs

Directions

• Bring a pan of salted water to the boil
• add the asparagus spears and blanch for 1-2 minutes.
• Drain well
• return the asparagus spears to the pan
• off the heat
• and drizzle over the olive oil. Shake the pan to coat the asparagus spears
• then season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• heat a griddle pan over a medium to high heat. When the pan is smoking
• add the seasoned
• blanched asparagus and griddle for 3-4 minutes
• or until tender.
• Add the butter to the pan and
• when foaming
• shake the pan to coat the asparagus spears in the butter.
• In a separate
• non-reactive pan
• heat the lemon juice and white wine vinegar until just boiling.
• Place the egg yolks and a pinch of salt into a food processor. Set the motor to run slowly
• then gradually add the hot lemon and vinegar mixture to the egg yolks in a thin stream
• until all of the mixture has been incorporated into the egg yolks.
• With the motor still running
• gradually add the melted butter to the mixture in a thin stream
• until completely incorporated.
• Add the chervil to the hollandaise sauce and season
• to taste
• with salt and freshly ground black pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).
• Bring a small pan of water to a gentle simmer.
• Stir the simmering water vigorously to create a vortex
• then carefully crack two of the duck eggs into the water. Poach for 2-3 minutes
• or until the eggs are cooked to your liking
• then carefully remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Repeat the process with the remaining two duck eggs.
• To serve
• divide the asparagus spears equally among four serving plates. Place one poached egg on top of each serving of asparagus. Drizzle over the chervil hollandaise sauce. Serve immediately.