Ingredients

• 350ml/12¼fl oz bottle of beer
• 8 large wild tiger prawns
• shells on
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 12 stems asparagus
• 125g/4½oz butter
• melted
• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 2 large free-range egg yolks

Directions

• Pour the beer into the base of a steamer.
• Place the prawns in a bowl
• season with salt and freshly ground black pepper and drizzle with a little olive oil.
• Place prawns in the steamer basket on top of the steamer with a lid on and cook for 5-6 minutes until just cooked through. Meanwhile
• heat a griddle pan until hot.
• Toss the asparagus in the remaining olive oil and season with salt and freshly ground black pepper.
• Place on the griddle pan and grill for 3-4 minutes until tender.
• For the hollandaise
• place the butter in a saucepan and bring to a simmer.
• Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
• Place the egg yolks into a food processor with a pinch of salt and turn on.
• With the motor running add the hot lemon and vinegar. Then slowly add the melted butter until it is all incorporated. Remove from the processor and season with a little salt and black pepper.
• Serve two large prawns each with three asparagus spears and a drizzle of hollandaise sauce.