Method: Bring a large saucepan of water to the boil. Add the asparagus, return to the boil and cook for 2-3 minutes.
Method: To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.
Method: First make the Hollandaise sauce. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left.