Bacon-Wrapped Asparagus with Eggs & Hollandaise

_INGREDIENTS:

• 120g unsalted butter
• 2 large egg yolks
• ¼ tsp salt
• 1 lemon, zested and juiced (you’ll need 1½ Tbsp juice)
• ¼ tsp Dijon mustard
• freshly ground black pepper
• 1 bunch asparagus (about 8 spears)
• 1 Tbsp olive oil
• 4 rashers bacon
• 2-4 eggs
• 2 Tbsp white vinegar

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C fan and set a wire rack over a baking tray.
2. Melt the butter in a small saucepan over a low heat, or in the microwave, until hot and separated into a golden liquid on top and milky solids below. Carefully pour the golden butter into a jug, leaving the solids behind.
3. Put the egg yolks, salt, lemon juice, mustard and a good grind of black pepper in a tall jug or container that fits a stick blender. Start blending, then very slowly drizzle in the hot butter as you go. This should take at least a minute, and you’ll end up with a thick, glossy sauce.
4. Stir through the lemon zest, cover, and keep somewhere warm near the stove. Don’t refrigerate it or it will set. If it thickens too much, blend in a splash of warm water.
5. Bring a saucepan of water and the vinegar to the boil.
6. Trim about 2cm off the woody ends of the asparagus. Using a vegetable peeler, peel a thin layer from the bottom 2cm of each spear. Toss with the oil and a pinch of salt and pepper.
7. Cut the bacon rashers in half. Starting just below the tip, gently stretch and wrap a half rasher around each spear, stopping where the peeled section begins. Lay them seam side down and snug together on the rack.
8. Bake for 8 minutes, then switch the oven to grill and cook for a further 2 minutes until the bacon is crisp and browned.
9. While the asparagus cooks, turn the water down to a gentle simmer and poach the eggs to your liking, about 3 minutes for a runny yolk. Lift out with a slotted spoon and drain on paper towel.
10. Plate the asparagus with the eggs, spoon over plenty of hollandaise and finish with an extra grind of black pepper.