For the asparagus:
- 2 bunches of asparagus
For the hollandaise sauce:
- 3 free-range egg yolks
- 50ml of white wine vinegar
- 250g of butter, melted
- 2 2/3 handfuls of chives, chopped
- 150ml of white wine vinegar
- 4 duck eggs
- 5 1/3 handfuls of baby spinach, wilted
- 1 truffle, sliced
- 100g of Parmesan, grated
1 For the asparagus, cut off the base of each stem and, using a peeler, peel from the base all the way down and round. Trim the asparagus so that all the stems are the same size and leave to one side.
2 For the hollandaise sauce, place the egg yolks into a metal bowl along with the vinegar and place this over a pan of simmering water. Whisk the eggs until they have formed a sabayon, then slowly add the butter, whisking all the time.
3 Remove from the heat and check the seasoning. Finish by adding a good handful of chopped chives. Reserve somewhere warm until required.
4 For the Parmesan crisp, grate a thin layer of Parmesan onto a sheet of parchment paper just big enough to fit into a microwave. Place in the microwave and cook for 45 seconds on medium.
5 Remove the crisp from the paper, wrap gently around a rolling pin, then grill until very light golden brown and then leave to go crisp. These will keep for a couple of days.
6 To plate, place a large saucepan onto the heat and three-quarters fill with water. Bring to the boil and add the white wine vinegar. Stir the boiling water around so it causes a vortex then crack the duck eggs one at a time into the water and cook for around 6 minutes.
7 Drop the asparagus into a separate pan of boiling salted water.
8 Place a little pile of the wilted spinach in the centre of each serving dish, remove the asparagus from the water and drain well, then arrange around the spinach.
9 Remove the duck eggs from the water and sit in the centre of the spinach. Gently spoon over a good portion of the hollandaise.
10 Garnish with the truffle and Parmesan crisp and serve.