Ingredients

Hollandaise

• 4 egg yolks 
• 250g of clarified butter warmed  
• 1 table spoon of white wine vinegar 
• Lemon juice to taste 

Asparagus spears

• 20 Kentish asparagus spears 
• Wiltshire truffle shaved – optional 

Poached egg

• 4 free range eggs 
• 2 litres of water 
• 80ml of white wine vinegar 

Method

Hollandaise

1. Place the egg yolks, white wine vinegar in a bowl place over a pan of simmering water and whisk constantly until the volume has doubled in size and can hold a ribbon shape, remove from the water then very slowly whisk in the clarified butter until a nice thick sauce has formed, season and whisk in the lemon juice to personal taste. Use as soon as possible.

Asparagus Spears

1. Snap the bottom of the asparagus which will break off the woody part of the spear, discard the woody part. Peel downwards from just below the start of the spear. Place in a pan of boiling salted water and boil for 2 minutes or until cooked, drain the water away. Place 5 spears on each plate, cover the peeled part of the asparagus with 3 tablespoons of hollandaise place under a pre heated grill and allow to colour until golden, remove from the grill add your freshly poached egg, freshly shaved Wiltshire truffle all over. 

Poached Egg

1. In a pan bring the water and vinegar to the boil, give a gentle whish crack the eggs into the water bring back to the boil then reduce to a simmering boil for 3 minutes.