Serves 4

6 coriander seeds, finely crushed
3 free-range egg yolks
125ml light olive oil
Juice of 1 lemon
Sea salt
Pinch of cayenne
100ml fresh pink grapefruit juice
Grated zest of 1 pink grapefruit
24 asparagus spears

1 Place the coriander seeds, egg yolks and 1 tablespoon warm water in a heatproof bowl. Place the bowl over a saucepan of hot water. Whisk the egg yolks until they are pale and creamy and form ribbons when the whisk is lifted from the bowl.

2 Remove the pan from the heat and continue to whisk for a further 3 minutes. Gently warm the olive oil and add in a very slow, steady drizzle to the eggs, whisking continuously, until the sauce is thick and glossy (you may not need all the oil). Add the lemon juice, salt and cayenne. Keep warm to the side of the cooker.

3 Cook the grapefruit juice and zest in a pan over a moderate heat until reduced to 3 tablespoons. Whisk into the hollandaise.

4 Bring a pan of lightly salted water to a gentle boil, add the trimmed asparagus and cook for 2-3 minutes, depending on the thickness of the asparagus. Serve on warm plates with the hollandaise.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan