Bacon wrapped Asparagus Bundles with Hollandaise Sauce

Ingredients

1 1/2 pounds asparagus spears, trimmed 4 - 5 inches long tips

Extra-virgin olive oil, for drizzling

A few grinds black pepper

4 slices cut bacon or pancetta

Chopped chives or scallions, (optional)

For the Hollandaise sauce

125g butter

2 egg yolks

½ tsp white wine vinegar or tarragon vinegar

pinch salt

splash of ice cold water

lemon juice

cayenne pepper

Method

Preheat oven to 200C/Gas 6.

Lightly coat the asparagus spears in extra-virgin olive oil.

Season the asparagus with black pepper and take a quick count of the spear tips and divide the total number by four.

Gather the number of spears together and use a slice of bacon to wrap the bundle and secure the spears together - repeat with the remaining ingredients.

Place your bundles in to a griddle pan or an oven proof dish and cover with foil.

Cook the bundles for 10-12 minutes until the bacon is crisp and the asparagus is tender.

Whilst the bundles cook, start the Hollandaise sauce, melt 125g butter in a saucepan and skim any white solids from the surface - keep the butter warm.

Add 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water to a glass or metal bowl that will fit over a small saucepan.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, around 3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.

Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.