Serves:2 (or 4 as a side dish)
1 tbsp white wine vinegar
1 shallot, chopped
2 sprigs tarragon
300g baby Jersey Royal potatoes (halve if large)
250g asparagus spears
1 medium Waitrose British Blacktail Free Range Egg yolk
1 tsp Dijon mustard
75g unsalted butter
1. Place the vinegar, shallot, tarragon sprigs and peppercorns in a small pan with 2 tablespoons of water. Bring to the boil and simmer until reduced by half. Pass through a sieve.
2. Cook the potatoes in a pan of water for 10-15 minutes until just tender. Add the asparagus for the final 4-5 minutes. Drain thoroughly and arrange in a flameproof shallow dish. Cover and keep warm.
3. Preheat the grill. Whisk the egg yolk in a small bowl then whisk in the mustard and the hot vinegar reduction to give a thick base. Melt the butter in a small pan or microwave until foaming hot and pour quickly onto the egg yolk mixture, whisking all the time. You should have a thick sauce. Season to taste and spoon the sauce over the top of the vegetables. Grill until the top is bubbling and golden and serve with crusty bread.
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