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 thick 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 (you can use them to make a quick and easy pesto. Watch the video at abelandcole.co.uk/recipes/woodlandasparagus- pesto).
When the potatoes are golden, stir the garlic and lemon zest through them. Pile the asparagus on top. Slide back into the oven for 5 mins or till the asparagus is just tender.
Separate 2 egg yolks from the whites (see our tip for what to do with the whites). Place your yolks in a large bowl with 1 tbsp lemon juice. Season. Melt the butter in a pan. Gradually whisk the melted butter into the egg yolks till you have a creamy sauce. Spoon the sauce back into the pan. Set aside.
Fill a deep, wide pan with boiling water. Bring back up to a gentle boil. Crack 1 egg into a small dish. Gently slide the egg into the water. Repeat with the other egg. Pop the lid on. Cook for 3 mins or till the whites are set and the yolks are as firm as you like. Transfer the eggs to a bowl using a slotted spoon.
Chop and stir some chives 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 more chives and a pinch of pepper.