Method

• Hollandaise Sauce Heat the butter in a heavy-based pot until foamy and hot, but not browned
• Turn off the heat and let sit so the sediment that has formed can settle to the bottom of the pot
• Put a pot on the stove which will allow your bowl to sit on top
• Add enough water to the pot, just check that the water does not touch the bottom of the bowl as the eggs will scramble
• In a good stainless steel bowl, ideally with a rounded bottom, add the egg yolks, vinegar or lemon juice and whisk lightly
• Put over the gently simmering water and whisk the yolks until they start to thicken and go pale in colour
• Using a ladle, gradually drizzle in the clarified butter (only the golden butter not the sediment on the bottom of pot), whisking continuously
• Keep adding the butter like this until you get a thick looking base to your sauce
• You can add the butter in more confident amounts now, whisking all the time
• When all the butter is added, check the taste, as it will definitely need a little salt
• Add a pinch of cayenne pepper and the herbs
• If the hollandaise is too thick (it should delicately coat the asparagus), add a drop or two of boiling water to the mix and whisk and it will loosen the mix considerably
• If you are not using the hollandaise straight away, you need to find a warm place where it will sit without melting or going cold
• To Serve Prepare the asparagus as for the direction in the recipe Grilled Wild Asparagus with Rocket Parmesan & Balsamic Vinegar
• Place in a steamer and steam for 2-3 minutes depending on the size of the asparagus
• Once cooked remove immediately and season lightly with sea salt and cracked pepper
• Either grill or toast the bread and lay on the plates, generously lay the ham slices on top
• Bunch up 4-5 spears of asparagus and arrange on top
• Spoon over the delicately, decadent hollandaise sauce