Ingredients
small bunch of thin asparagus spears
½ tsp crushed peppercorns
few tarragon leaves
few leaves of flatleaf parsley
1-2 tbsp vinegar
2 egg yolks
55g/2oz unsalted butter, melted
1 orange, zest only
½ orange, juice only
To serve
fresh chives
pinch of paprika

Method
1. Bring a large pan of water to the boil.
2. Cook the asparagus for 2-3 minutes, or until just tender.
3. To make the hollandaise place the peppercorns, tarragon, parsley, vinegar and egg yolks into a food blender or processor and blend until smooth.
4. Slowly pour in the melted butter and add the orange zest and juice and blend until thickened. Do not over mix, as the mixture will split.
5. Drain the asparagus and transfer to a serving plate.
6. Pour the hollandaise sauce over the asparagus and sprinkle with the chives and paprika.