Cameron Woodcock
Ingredients
Method
1.To make hollandaise, clarify the butter by placing it in a heavy-based saucepan over low heat until it melts. Simmer gently until foam rises to the top. Once the butter stops spluttering, remove from heat and skim off the foam with a spoon. Line a sieve with muslin cloth and strain butter into a bowl, leaving behind any solids from the bottom of the pan.
2.Bring a small pot with a small amount of water to a simmer. Place egg yolks in a medium-sized bowl, add a pinch of salt and the white wine vinegar and place bowl on top of simmering pot.
3.Whisk until light and fluffy then, still whisking, slowly add the warm clarified butter. Continue to whisk until mixture is thick and glossy. (If it becomes too thick, whisk in 1 Tbsp of warm water to thin it out.) Season with the white pepper.
4.Have a large bowl of iced water at hand. Bring a large pot of salted water to the boil. Blanch asparagus for 30 seconds then toss into bowl of iced water. Leave for 1 minute then drain.
5.Lay out pancetta slices on a chopping board and individually wrap asparagus spears. Set aside.
6.Heat some of the olive oil in a large heavy-based pan until hot, then gently place enough wrapped asparagus in the pan to form one layer. Cook for 30 seconds on each side or until the pancetta is crispy. Repeat with another batch of asparagus until it is all cooked.
7.Transfer asparagus to a serving plate or platter and return pan to heat. Add more olive oil then crack the eggs (one per person) into the pan and cook on medium heat for 1-2 minutes. Remove eggs with a fish slice and place on top of asparagus. Serve with warm hollandaise sauce and garnish with shaved parmesan.
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