Ingredients

• 250g/9oz new potatoes
• bashed with rolling pin
• 1 tbsp olive oil
• splash white wine
• 1 tsp cumin seeds
• 2 tbsp lemon juice
• 1 bunch asparagus
• ends trimmed
• 1 free-range egg yolk
• 2 tsp lemon juice
• 25g/1oz butter
• melted
• salt and freshly ground black pepper

Directions

• For the potatoes
• heat the oil in a pan over a high heat. Add the potatoes and sauté for five minutes
• until browned.
• Add the wine
• cumin seeds and lemon juice and simmer for two minutes.
• Cover with a lid and allow to cook through for 10-15 minutes.
• For the asparagus
• heat a griddle pan until smoking. Add the asparagus and char-grill for 4-5 minutes
• until cooked through.
• Place the egg yolk and the lemon juice in a bowl and whisk together. Add the melted butter and whisk together well
• seasoning
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the potatoes into a serving bowl. Place the asparagus on a plate and drizzle with the hollandaise dressing.