Heat your oven to 200°C/Fan 180°C/Gas 6. Place a large roasting tin on the top shelf of your oven to heat up.
Give your potatoes a good scrub. Cut into ½-1cm slices. Toss into the warmed roasting tin. Drizzle over 1 tbsp olive oil. Season well. Give them a shake to coat the potatoes in the seasoned oil. Roast for 25 mins or till golden.
Peel and finely chop your garlic. Grate or pare the zest from your lemon. Juice it. Snap the woody ends from your asparagus (keep them – they make a fab pesto. Watch the video at www.abelandcole.co.uk/ recipes/woodland-asparagus-pesto).
When the potatoes are golden, stir the garlic and lemon zest through them. Pile the asparagus on top. Stick back in the oven for 5 mins or till the asparagus is just tender.
Place your egg yolks (saved from your Beetroot & Halloumi Koftas recipe) in a large bowl with 1 tbsp lemon juice. Season. Melt butter in a pan. As soon as it’s melted, gradually whisk the butter into your egg yolks till you have a creamy sauce. Spoon the sauce into the butter pan. Set aside.
Fill a deep, wide pan with boiling water. Bring back up to a gentle boil.
Crack one egg into a small dish. Gently slide the egg into the water. Repeat with the rest of the eggs. Pop the lid on. Cook till the whites are set and the yolk is as firm or soft as you like it. Remove with a slotted spoon and pop the egg in a bowl.
Chop and mix some chervil through the potato and asparagus mix, along with a drizzle of lemon juice. Pile onto plates. Top with your poached eggs. Warm the butter sauce and spoon over the top. Garnish with chervil and a pinch of pepper.