Method

• Start by making the Black Garlic Hollandaise Sauce – melt the butter over a low to medium heat until hot, taking care the butter does not split. Put the egg yolks, Black Garlic Paste, lemon juice, salt and pepper into a small food processor. Pulse briefly to combine. With the food processor motor running, slowly pour in the hot melted butter in a steady stream until the sauce has emulsified. Pour into a jug.*
• Trim off the woody ends of the asparagus spears. If the spears are thick, peel them with a vegetable peeler.
• In a large saucepan set over a medium heat, add water to just cover the bottom of the pan. Bring the water to the boil then add the asparagus. Cook until the asparagus is just tender and can be easily pierced with a knife, approximately 3 minutes for thin spears and 5 minutes for thick spears.
• Drain well. 
• Place on a serving platter and coat generously with Black Garlic Hollandaise Sauce.

To Serve: garnish with a grinding of black pepper. Serve immediately. 

Top Tip:* Hollandaise sauce should not be made too far in advance. Transfer the warm sauce to a small wide necked vacuum flask to keep the sauce warm while cooking the asparagus.