Grilled asparagus with quick Hollandaise sauce

Preparation

Cube the unsalted butter.

Method

1. 1 Whizz the egg yolks, lemon juice and a pinch of salt in a food processor for 30 seconds.
2. 2 Gently heat the butter until foaming. Move on to the next step while you wait.
3. 3 Meanwhile, heat the griddle to piping hot.
4. 4 Slowly pour the butter over the eggs, with the food processor motor still running, until the sauce thickens.
5. 5 Add extra lemon juice to taste.
6. 6 Brush the asparagus spears with olive oil and griddle for 1-2 minutes each side.
7. 7 Drizzle with the hollandaise sauce.