Eggs Benedict with crab, asparagus and béarnaise

 The sauce here is a béarnaise – an offshoot of hollandaise – but I use parsley as well as tarragon. I’ve given the classic method below. I enjoy doing it but there’s a foolproof way too: you can whiz the egg yolks and some of the vinegar reduction in a food processor (or use a stick blender). Heat the butter in a pan to 90C, then slowly add it to the yolks – while whizzing – until you’ve used it all and the sauce is quite thick.