For blood orange hollandaise:

250g butter

2 blood oranges, zest and juice

1 lemon, juice

4 egg yolks

Freshly ground black pepper

And sea salt, to season

 

50g butter

1 cup breadcrumbs*

18 green asparagus

12 white asparagus

2 tbsp finely chopped chervil

2 tbsp finely chopped parsley

1 tbsp finely chopped tarragon

 

1. To make blood orange hollandaise: melt butter. Set aside. Put zest and juices in a saucepan. Over a medium heat, reduce to about 2 tbsp. transfer liquid into a bowl. Sit the bowl over a saucepan half filled with hot water and add yolks. Whisk well over a low heat until thick and foamy, then whisk in butter a little at a time. Remove from heat, then season to taste and set aside in a warm place.
2. Melt butter in a frying pan. Add breadcrumbs and stir over a low heat until golden brown. Set aside.
3. Wash asparagus. Peel with a potato peeler from below the tip down. Trim about 5cm off stems. Place in boiling salted water and simmer until tender (about 3mins).
4. Arrange asparagus on a serving dish. Sprinkle with herbs, then top with hollandaise and breadcrumbs.

 

*For breadcrumbs, use fresh white bread, crusts removed. Process in a food processor.