Fresh asparagus with roast tomato hollandaise and basil-lemon oil

Preheat the oven to 180°C.

Place the basil, lemon zest and juice with the olive oil into a blender and blitz until smooth. Set aside.

Place the tomatoes on a roasting tray, season with salt, pepper and sugar, and roast in the oven until shrivelled, 12 – 15 minutes.

Heat a large saucepan of salted water over medium heat and boil the asparagus until tender (15 – 20 minutes for white asparagus and only 4 – 5 minutes for green asparagus).

Place the eggs, mustard and water into a blender and blitz.

Bring the butter to a boil in a small saucepan over medium heat and pour the hot butter into the egg mixture while the blender is running. Add the vinegar and a little water if the mixture is too thick.

Add a few roast tomatoes to the hollandaise sauce and blend through.

Serve the asparagus with tomato hollandaise, roast tomatoes and basil oil.