Asparagus with Tarragon Hollandaise

Ingredients
British asparagus (enough to feed your family)
2 Egg yolks
1 Tablespoons lemon juice
1 Teaspoon cracked black pepper
130g Salted butter
2 Stems of fresh tarragon

Method

1. To make the hollandaise sauce, place the egg yolks, lemon juice and pepper in a food processor and process briefly. Melt the butter in a saucepan until foaming and then, with the processor running, pour in the butter in a steady stream.
2. Finely chop the tarragon and pour into the food processor.
3. Chop the tough ends of the asparagus off. Then bring a saucepan half full of water to the boil. Lay down the asparagus horizontally in a metal colainder, then put the lid of the saucepan over the colainder, and put the colainder over the boiling water. Cook for 5 minutes only as you want it to retain some 'bite'.
4. Serve on individual plates and pour the sauce over the asparagus. Serve immediately.

Adapted from Roz Denny and Christine Ingran:Vegetarian Cookery