Ingredients

• 2 egg yolks
• 120g/4¼oz unsalted butter
• diced
• 2 tsp fresh lemon juice
• a few ice cubes (optional)
• 150g/5½oz asparagus spears
• woody ends snapped off
• 2 free-range eggs
• 2 slices sourdough bread
• salted butter
• sea salt and black pepper

Directions

• For the hollandaise
• put the egg yolks
• butter
• lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan
• put the ingredients in a heatproof bowl over a pan of barely simmering water
• ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk
• immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point
• and remove from the heat if the pan starts to get too hot.
• Once the butter has completely melted
• turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split
• it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside.
• For the poached egg and asparagus
• bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes
• or until just tender and still emerald green. Remove with a slotted spoon
• rinse under cold running water and set aside.
• Reduce the heat to the lowest setting
• until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water
• tipping out the eggs. Cook for 3–5 minutes
• or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper.
• Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner
• whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs
• season with salt and pepper and serve immediately.