Recipe Method

1. To make the no-fuss hollandaise, place the egg yolks, crème fraîche, lemon juice, vinegar and cornflour into a small saucepan. Whisk them all together.
2. Over a medium heat, bring to a simmering point while whisking constantly.
3. When the sauce has thickened, remove from the heat and whisk in the butter. Taste, and season with salt, if needed.
4. You can make the hollandaise in advance. To reheat, put the sauce in a heatproof bowl over a pan of hot water.
5. To prepare the asparagus, snap off the woody ends (just bend each stalk and the bit that snaps off is the bit you discard).
6. Steam the asparagus on a spread-out steamer set over a pot of boiling water for 4-6 minutes. Alternatively, place the asparagus into a pot of boiling salted water and cook for 4 minutes.
7. Assemble the dish by placing a few asparagus spears on top of a toasted English muffin, spoon over some hollandaise, and top with a soft-boiled egg. Season, and enjoy straight away.