Lemon potatoes and asparagus
For the potatoes
For the asparagus
For the potatoes, heat the oil in a pan over a high heat. Add the potatoes and sauté for five minutes, until browned.
Add the wine, cumin seeds and lemon juice and simmer for two minutes.
Cover with a lid and allow to cook through for 10-15 minutes.
For the asparagus, heat a griddle pan until smoking. Add the asparagus and char-grill for 4-5 minutes, until cooked through.
Place the egg yolk and the lemon juice in a bowl and whisk together. Add the melted butter and whisk together well, seasoning, to taste, with salt and freshly ground black pepper.
To serve, place the potatoes into a serving bowl. Place the asparagus on a plate and drizzle with the hollandaise dressing.