Make hollandaise first and keep in a warm place (if it’s too hot it may separate).
Bring a deep saucepan of salted water to the boil and add salt and asparagus. Boil 1-2 minutes – the size of the asparagus will determine how long it needs. Drain well then lay on a towel to soak up any remaining moisture. Divide between four plates, spoon on hollandaise, shave on some parmesan and sprinkle with chives.
© 2003 Peter Gordon. All rights reserved.