Asparagus and hollandaise

1. Place the vinegar, peppercorns, bay leaf and mace in a small saucepan and reduce by simmering to 1 tablespoon. Strain immediately into a small bowl.
2. Place a pan of water, ¼ filled, on to simmer and select a bowl large enough to fit over the pan, but not touching the water to create a bain marie.
3. Put the egg yolks and 1 tbsp of water, 1 tbsp of the reduction into the bowl and whisk together using a balloon whisk.
4. Gentle melt the butter in a separate pan, skimming any milk solids off the surface.
5. Place the bowl over the bain marie and switch off the heat. Whilst whisking continuously gradually pour in the melted butter avoiding any butter solid in the bottom of the pan.
6. The sauce will thicken and become moussey but if it starts to look greasy, remove the bowl from the bain marie, add a little reduction, a squeeze of lemon or a splash of cold water and whisk further. Place the bowl back onto the bain marie and continue whisking until all the butter has been added.
7. Season to taste, and serve immediately.

1. Wash and trim the asparagus. Pare the skin off the thick stalks using a potato peeler.
2. Blanch the asparagus in boiling salted water for 3-5 minutes until tender, depending on the thickness of the stalks.
3. Drain well and serve dressed with hollandaise sauce.​​​

Pour your deliciously indulgent hollandaise sause over the asparagus spears and top with a light crack of pepper.

Enjoy!