Trim the asparagus base removing the hard part. Add butter and oil to a frying pan and melt over a medium heat. Pan fry for about 10 minutes rotating frequently. Cook until lovely and tender.
8 sprigs asparagus, olive oil, 30 g unsalted butter
While they are frying its time to make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
1 large lemon, 100 g unsalted butter, 2 large egg yolks, 1 tsp Dijon mustard
Very slowly pour the melted butter into the egg mixture, while whisking constantly making sure it is well combined. Add a splash of water to loosen if it gets too thick.
Whisk in a splash of vinegar and season with salt and pepper to how you like it.
white wine vinegar
Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if required.
Place the muffin on a baking tray and put in the oven to heat up.
4 fresh muffins
Bring a pot of water to a gentle simmer. When simmering add a good pinch of salt.
Break the eggs into individual cups (its easier to add them to the water if ready)
4 large eggs
Give the water a good stir creating a funnel in the centre of the pan. Whilst it is still spinning, gently pour the eggs into the water and cook for 3 - 4 minutes until the white is set.
Remove the eggs using a slotted spoon and place on paper towel to drain.
Halve the warm muffins, then add the delicate smoked ham. Add the asparagus to each of the muffins and gently place a poached egg on top of the asparagus. Add a full tablespoon of hollandaise over each pile and serve immediately.