Eggs Benedict with Asparagus

For the hollandaise, melt the butter and skim off the foam. Place the egg yolk and wine in a metal bowl and beat over a hot water bath until frothy, then add a few drops of butter. Continue stirring and drizzle in the butter in a thin stream until incorporated into the sauce. Season with lemon juice, salt and pepper and keep warm.

For the eggs, rinse the asparagus, peel the bottom third if necessary, cut off the woody ends and blanch in boiling salted water for about 10-12 minutes. Remove and drain.

Cook the bacon in hot oil in a frying pan until crisp.

Bring 500 ml (approximately 2 cups) of water to a boil with the vinegar in a small pan. Break the eggs into a cup (individually), without damaging the yolk. Cooking one at a time, slide the eggs into simmering water and cook over low heat for about 5 minutes. 

Cut the roll in half and toast.

Carefully remove the eggs from the water with a slotted spoon and drain on paper towels.