Ingredients

· 2 bundles asparagus

· 225g butter

· 6 white peppercorns

· 2 egg yolks

· 2tsp malt or white wine vinegar

· 1tsp water

· Salt and pepper

Method

· Submerge asparagus in a pan of boiling water and cook for three to six minutes, then remove and plunge into iced water.

· Melt butter in the pan and let it cool slightly to prevent the sauce from curdling. Remove solids from the pan, using only the clarified butter (clear liquid).

· Boil vinegar with peppercorns and reduce by half, then add cold water to cool and strain through a sieve.

· Add egg yolks to the vinegar mixture and whisk together. Place the bowl over a pot of hot water and whisk until it reaches a smooth ribbon texture.

· Remove the bowl from the heat and continue whisking while slowly adding the warm clarified butter. Once all the butter is incorporated, season with salt and pepper for a thick, creamy sauce.

· Drizzle hollandaise over asparagus and serve.