Asparagus & Pancetta Eggs Benedict

Ingredients

500g fresh asparagus – approx. 6 pieces per portion

6 eggs

12 sliced of pancetta

Wasabi hollandaise

1 shallot

6 parsley stalks

Sprig fresh thyme

1 bay leaf

25g white wine vinegar

4 egg yolks

400g Westgold Butter, clarified

Wasabi paste to taste

Method

Trim thick end of asparagus and blanch in a little boiling salted water with a knob of Westgold butter, drain.

Have 6 eggs poached, refreshed in iced water, trimmed, and set aside until ready to reheat

Wasabi hollandaise

Make a reduction with shallots, vinegar, peppercorn, herbs and a pinch of salt.  Reduce to almost dry.

Add 25g water and allow to cool.

Add yolks. Whisk to a sabayon over heat.

Emulsify with butter.

Pass and add Wasabi and lemon juice to taste.

Reheat eggs in simmering salted water, drain and dry on paper towel.

To serve, place asparagus on plate, top with poached egg, coat with Wasabi hollandaise and garnish with pancetta.