Chargrilled asparagus with hollandaise sauce and fried egg
For the chargrilled asparagus
For the hollandaise
For the asparagus, preheat the oven to 180C/350F/Gas 4.
Place the asparagus into a bowl, add the olive oil and season with salt and freshly ground black pepper. Stir well to coat. Heat an ovenproof griddle pan until hot, add the asparagus and griddle for 3-4 minutes, shaking the pan from time to time. Place the pan in the oven and roast for ten minutes until the asparagus is tender.
For the hollandaise, whisk the white wine vinegar, egg yolks and mustard together in a bowl until well combined. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the water, and whisk the mixture until thickened slightly.
Pour the melted butter a little at a time into the bowl, whisking continuously until all the butter has been added and the mixture has emulsified. Add the lemon juice, salt and freshly ground black pepper to taste.
To serve, place the roasted asparagus onto a serving plate, pour over the hollandaise sauce and top with a fried egg.