1. Place a griddle pan over a high heat to get hot. Add the asparagus in batches and cook for 5–6 minutes until lightly charred and al dente. Remove from the heat and keep warm.

Bring a saucepan of water to a simmer (for the poached eggs). Meanwhile, heat the butter in a small pan over a very low heat until the milk solids start to bubble. Remove from the heat.

Place the 4 egg yolks, lemon juice and a pinch of salt and white pepper into a blender (or small food processor) and blend well. Very gradually pour the hot butter into the blender through the funnel with the blade running. The egg yolks will initially heat up with the butter and, as the temperature increases, they will turn into a warm hollandaise.

Once all the butter is added and the sauce is thickened, poach the whole eggs in the pan of simmering water for 2–3 minutes.Divide the asparagus between 4 warmed plates, top each one with a poached egg and top with the sauce.