• 1 kg/ 2¼ lb asparagus
• about 6 tablespoons olive oil
• salt and pepper

For the Hollandaise Sauce

• 3 egg yolks
• 2 shallots, finely diced
• 1 tbsp white wine vinegar
• juice of ½ lemon
• 1 teaspoon pepper
• 225 g/ 8 oz unsalted butter
• salt

Preheat the oven to 250°C/475°F/ gas 9. Select a roasting tray which will just hold the asparagus in a single layer. Trim the asparagus.

Start making the hollandaise: bring a pan of water to a simmer. Have ready a bowl which can sit over the water.

Melt the butter in a small pan over a low heat. Put the shallots in another saucepan with the pepper, lemon juice and vinegar. Boil down to about 2 teaspoons of liquid.

To cook the asparagus, put 4 tablespoons of the olive oil in the roasting tray, then arrange the asparagus on it. Season evenly with salt and pepper and dress the asparagus with a little more oil. Roast for about 8–10 minutes until wilted and starting to show traces of brown.

Towards the end of the asparagus cooking time, finish the hollandaise sauce: strain the shallot reduction through a fine sieve into the food processor. Add the egg yolks and process for a few seconds to combine. Season with salt and pepper then, with the motor at full speed, pour the butter in through the feeder tube in a thin stream.

Pour into the bowl set over hot water and whisk until it thickens. Taste and adjust the seasoning if necessary.

Serve the roast asparagus on warmed plates, offering the hollandaise in a sauceboat at the table.