3/4 cup verjus (can be found in good supermarkets and delicatessens)
1 bay leaf
250g butter melted
4 egg yolks
salt and pepper
Steam the fresh asparagus spears whilst you make the hollandaise – place in a pot of boiling water for 2 to 3 minutes or in a steamer for 3 to 4 minutes until a sharp knife easily penetrates the stem). In a small pan reduce the verjus with the peppercorn and bay leaf down to 2 tablespoons.
Whisk this into the egg yolks
Over a gently simmering pan cook the egg yolks and the reduction until the yolks thicken a little and you can see the mix holding for three seconds before leveling out.
Slowly whisk the butter in about a teaspoon at a time .
Once all incorporated check seasoning and enjoy by dipping freshly cooked asparagus spears into the hollandaise.