Start by blanching the asparagus in simmering water for 3-5 minutes until just-tender but still bright green.
Remove from the water and place in ice cold water to shock them and to stop the cooking.
For the hollandaise, place the egg yolks and lemon juice in a tall container and with a hand blender, whizz until well combined.
Slowly pour in the melted butter whilst continuously blending.
Move the hand blender up and down to introduce some air and to make sure the butter is getting incorporated thoroughly.
When all the butter has been added, taste for seasoning and adjust.
You could also make this in a food processor but the end result won’t be as thick and luscious as with a hand blender.
Fill a large, deep sauce pan with water and a splash of vinegar.
Allow to come to a gentle simmer and poach the eggs until cooked to your liking. (Don’t allow the water to boil as your eggs will break up if it does.)
When the eggs are cooked, remove from the water with a slotted spoon and allow to drain well.
Serve the poached eggs on top of the blanched asparagus and a generous spoonful of hollandaise.Reprinted with permission of Simply Delicious.
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