Method

In a non-reactive saucepan combine the Verjuice, bay leaf and peppercorns, and reduce to 2 tablespoons syrup.
Gently melt the butter in a small saucepan over very low heat, then leave it to cool. Once it’s cool, skim off any white scum floating on top, then carefully pour the clear liquid that remains into another small saucepan, leaving behind as much of the milky-white sediment as possible. You should end up with at least 200ml of clarified butter. Keep the clarified butter warm.
Bring a deep saucepan to the boil. Break the asparagus spear bottoms at their natural breaking point and place in the saucepan. Add a tablespoon of sea salt to the boiling water and set up a water bath for refreshing asparagus. Blanche the asparagus and quickly place in water bath. Drain when cool.
Heat a grill plate and brush the asparagus with a little Extra Virgin Olive Oil. Season with a grind of freshly cracked pepper and then grill.
Meanwhile in a food processor combine the egg yolks and the cooled Verjuice reduction and whiz to emulsify.
Make sure the clarified butter is quite warm and then add very slowly to the egg mixture until combined and about the thickness of mayonnaise. Check seasoning and adjust to taste. Place the asparagus on a plate and finish with a large dollop of the hollandaise.