- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp white wine vinegar
- 4 free-range egg yolks
- 1 tbsp Dijon mustard
- 225g/8oz unsalted butter, melted
- lemon juice, to taste
- salt and freshly ground black pepper
- 1 free-range egg, fried
- For the asparagus, preheat the oven to 180C/350F/Gas 4.
- Place the asparagus into a bowl, add the olive oil and season with salt and freshly ground black pepper. Stir well to coat. Heat an ovenproof griddle pan until hot, add the asparagus and griddle for 3-4 minutes, shaking the pan from time to time. Place the pan in the oven and roast for ten minutes until the asparagus is tender.
- For the hollandaise, whisk the white wine vinegar, egg yolks and mustard together in a bowl until well combined. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the water, and whisk the mixture until thickened slightly.
- Pour the melted butter a little at a time into the bowl, whisking continuously until all the butter has been added and the mixture has emulsified. Add the lemon juice, salt and freshly ground black pepper to taste.
- To serve, place the roasted asparagus onto a serving plate, pour over the hollandaise sauce and top with a fried egg.