Asparagus, Hollandaise, Poached Eggs

Strangely asparagus have come into season a little earlier than usual and so I found myself making this on Easter weekend. It is so delicious and a real treat for a more decadent breakfast or lunch. I also love asparagus with a tarragon vinaigrette, toasted pine nuts or with chopped boiled eggs for a mimosa.

Serves 2:
Ingredients:
2 eggs for the poached eggs
350g asparagus, ends trimmed
1 tbsp capers
small bunch of chives (tarragon would be great though!) For the hollandaise:
2 medium egg yolks
140g soft unsalted butter (gently melted and removed from the heat)
1-2 tbsp apple cider vinegar (to taste)
good squeeze of lemon juice
salt and black pepper

Poach the eggs in simmering water for about 2.5 mins. The carefully add to a bowl of iced water. 
Boil asparagus in salted boiling water for 3-3.5 minutes. Fish out with tongs!
Using the same asparagus water, place a heat-proof bowl over the saucepan. Simmer the water and add 2 egg yolks. Whisk for 1 minute and then add the vinegar (add 1 tbsp and then another if preferred at the end). Continue to whisk and then slowly add in the melted butter. After a minute or two it will thicken. Remove from the heat and add in some lemon juice, season with salt and pepper. 
Carefully add poached egg to the simmering water for 30 seconds to warm through and cook a little bit more. Serve sauce straight away. Plate everything up with some chopped chives and capers!