Traditional Worcestershire Asparagus with Hollandaise

Trim the woody ends from a bunch of fresh Worcestershire asparagus (Vale of Evesham green asparagus is world-renowned).

Steam the spears for 4-6 minutes until tender but still with a little bite.

For the hollandaise: Whisk egg yolks and lemon juice in a bowl over a pan of simmering water until thickened.

Slowly whisk in melted butter until you have a smooth, emulsified sauce.

Season with salt and a pinch of cayenne pepper.

Arrange the asparagus on a warm plate and pour the sauce over the tips.