Asparagus with Poached Egg and Hollandaise Sauce

What more could you wish for than lightly steamed new season local asparagus from Great Witley, served on the patio with a chilled glass of Chase rose wine? I know you can buy the sauce ready made but the real thing is so much better and only takes a few minutes. Mouthwateringly good!

Ingredients for 2

10 asparagus spears, trimmed

Salt, large pinch

2 teasp white wine vinegar

2 eggs

2 slices of lightly toasted sourdough bread

A few snipped chives for garnish.

For the hollandaise sauce

1 medium free range egg yolk

Juice of 1 lemon

1 tbsp water

110g clarified butter, warmed

A small pinch of cayenne pepper and salt, to season.

Method

Steam the asparagus over plenty of boiling water for 3-5 minutes (depending on the thickness of the spears). Bring a pan of salted water to the boil and add the vinegar. Whisk to make a whirlpool. Once it has settled, crack an egg in the middle. Simmer for 2-3 minutes, remove and keep warm. Repeat with the other egg. Now make the hollandaise by putting the egg yolk, lemon juice and water into a blender. Turn on the machine and then slowly pour the warmed butter through the lid. Season with cayenne pepper and salt. Pile 5 spears of asparagus on to each slice of toast. Top with a poached egg. Spoon on the hollandaise sauce and serve.