Asparagus Toasts with Hollandaise Sauce

Heat a griddle pan on low heat. Drizzle olive oil blend into the griddle pan and swivel to spread the oil.

Place 6 ciabatta bread slices into the pan and season the bread with salt and pepper.

When the bread slices are toasted to golden brown at the bottom, flip them over to toast the other side. If the oil has been soaked up by the bread, add a little more oil. Sprinkle salt and pepper on the top side as well.

Once they are all toasted on both sides, remove from the pan and set aside.

Follow the same instructions for the last six slices of bread.

Prepare the asparagus spears by cutting them into 3 equal lengths. Heat a pan to high heat, add a little olive oil blend, then add the asparagus. Season with salt and pepper. Saute for about 2 minutes until the asparagus is bright green and still crunchy. Remove from the pan and set aside.

Heat a small pot with a little water and bring it to a simmer, not a boil.

Place the egg yolks, English mustard, and lemon juice into a stainless steel bowl that fits on top of the pot with simmering water. Ensure the water does not touch the bowl.

Whisk the eggs well with the mustard and lemon juice before placing the bowl on the pot. Continue whisking while slowly pouring the melted butter into the egg mixture.

The eggs will start cooking slowly, and the butter will thicken the mixture. Add a little salt and pepper for seasoning. Once the sauce reaches the desired consistency, remove it from the heat and transfer it into a bowl.

Using the back of a tablespoon, spread a good amount of hollandaise sauce onto each slice of toast.

Add 2 to 3 sticks of asparagus over the length, then top with another dollop of hollandaise sauce.