Poached eggs with hollandaise

Hollandaise sauce

• 100 g butter, cut into cubes (1-2 cm)
• 3 egg yolks
• 1 tbsp lemon juice
• sea salt, to taste
• ground black pepper, to taste

Poached eggs

• 1900 g water
• 4 whole eggs
• 1 bunch asparagus, woody ends trimmed
• 1 tbsp fish roe, to serve (ocean trout or salmon - see Tips)
• 1 tbsp fresh chives (chopped) or micro greens, to serve