Asparagus, wild garlic, poached egg and hollandaise

20g/3/4oz unsalted butter
2 handfuls of wild garlic, washed
A pinch of sea-salt
Freshly ground black pepper
18 asparagus
6 organic free-range eggs
2tsp white wine vinegar
For the hollandaise
1tbsp finely chopped shallots
75ml/3fl oz water
20ml/1fl oz white wine vinegar
A little freshly ground black pepper
4 egg yolks
250g/8fl oz unsalted butter, melted
A drop or 2 of lemon juice (omega)

Start by preparing the wild garlic. Place a pan over a medium heat, add the butter and, when melted, add the garlic; then cook, stirring frequently until soft. This will take around 40 seconds or so. Season with pepper and a small amount of salt and set aside in a warm place.

For the hollandaise sauce, place the shallots, water, vinegar and a small pinch of ground black pepper in a small saucepan. Bring to the boil, turn the heat down to a simmer and reduce to approximately 2 tablespoons worth of liquid. Pour into a bowl, allow to cool slightly and then whisk in the yolks. Return to a very low heat and whisk until thick and smooth. Remove from the heat and pour in the melted butter very slowly, whisking continuously to form a rich, thick homogenised sauce; season to taste (it will need salt) and finish off with the lemon juice. Set aside while you finish the rest of the dish.

For the asparagus, place a large pot of well-salted water on to boil. Prepare the asparagus by snapping off the woody ends. Pour enough water in a separate saucepan to poach the eggs in. Add a pinch of salt and the vinegar. Once the water is boiling, crack in the eggs one by one and poach for about 3 minutes. Remove and drain on paper towels. Plunge the asparagus into the other pan of water and cook for 1 minute.

To assemble, place the warm, wild garlic on a plate, followed by the asparagus. Sit the poached egg on top and spoon over the hollandaise sauce. Serve quickly while still warm.