Serves 2

When making the hollandaise, if the mixture turns very thick and oily, it is getting too hot. Remove the pan from the heat or lift the bowl out of the water if necessary. Add a little cold water to the bowl, then return to the heat and continue beating in the butter.

2 large egg yolks

Juice of ½ a lemon

100g chilled unsalted butter, cut into small cubes

Sea salt and freshly ground black pepper

50ml double cream

Handful of chervil and tarragon leaves, chopped

10-12 medium English asparagus spears, trimmed

Extra virgin olive oil, for drizzling

1 small ciabatta loaf, halved

1 garlic clove, sliced in half

1 For the hollandaise, bring a 3cm depth of water to the boil in a large, heavy-based saucepan or roasting tray. Put the egg yolks in a ceramic pudding basin with a little of the lemon juice, a cube of butter and some seasoning. With the pan or tray half on and half off a low heat, lower the bowl into the water and reduce the water to a gentle simmer.

2 Beat the egg yolks with a wooden spoon until they start to thicken and turn creamy, then beat in another cube of butter. Continue beating the yolks, adding a cube of butter at a time after the previous one has almost melted. Once you have added all the butter, continue to beat the mixture until it is thick enough to leave a trail across the surface when the spoon is drawn across it.

3 Remove the bowl from the water. Season the sauce with salt, pepper and lemon juice to taste. If it is very thick, add a splash of cold water. Softly whip the double cream, then fold in the hollandaise, followed by the chopped herbs. Cover with clingfilm and set aside.

4 Heat a heavy-based griddle pan until almost smoking. Toss the asparagus in a some extra virgin olive oil and seasoning. Space the asparagus apart in the pan and griddle on all sides for 5 minutes, until charred and just tender. Remove, drain on kitchen paper and keep warm.

5 Preheat the grill to medium. While the griddle pan is still hot, drizzle the ciabatta with a little extra virgin olive oil and rub all over with garlic. Griddle on both sides until lightly toasted, then place on a baking sheet. Rest the asparagus spears on top and spoon the hollandaise over. Grill for 3-4 minutes until the hollandaise turns golden. You can also use a cook’s blowtorch.

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