Majestic morsels! Asparagus spears with hollandaise sauce

If you want your next party to be fit for a queen, serve up these sumptuous canapés inspired by bites served at Buckingham Palace.  

Serves 6

For the hollandaise sauce

• 125g (4½oz) butter, melted
• 2 egg yolks (you could use the whites for meringues)
• ½tsp white wine vinegar
• A squeeze of lemon juice
• 1tbsp tarragon, finely chopped, plus extra to garnish
• Salt and freshly ground black pepper

For the hollandaise, melt the butter in a pan and skim off any white solids. Set a heatproof bowl over a pan of water. Bring to the boil and allow to simmer. 

Add the yolks, vinegar and lemon juice to the bowl and whisk for a minute. Very slowly add the melted butter, whisking well between each addition, until pale and thick. Stir in the tarragon, season and keep warm.

Steam the asparagus for 3-4 minutes, until tender but still retaining some bite. Plunge into iced water to cool so the colour is kept. Drain, pat dry and season.

Serve the sauce in small bowls with three asparagus spears on the side for dipping. Garnish with a tarragon sprig and cracks of black pepper.