For the English muffins with asparagus and hollandaise
2English muffins
8spears asparagus
Hollandaise sauceto taste
Salt
Freshly ground black pepper
Instructions
To make the English muffins
Ideally using a stand mixer with a paddle attachment, add the flour, softened butter, yeast, salt and sugar to a large bowl and mix on low speed for a couple of minutes until the butter is evenly distributed.
Add the milk and water to the bowl and mix using a dough hook until the dough is relatively smooth and clears the sides of the bowl. This can take up to 7 or 8 minutes.
If you don’t have a stand mixer, knead by hand until the dough is entirely homogenous. This will take a while, however.
Transfer the dough to a greased container with an air-tight lid and place in the fridge to ferment overnight. This step isn’t strictly necessary, but will make the overall texture far greater.
Remove the dough from the fridge and coat the base of two shallow baking trays with around 3-5mm semolina flour.
Transfer the dough to a well-floured work surface and divide into 8-10 equally sized pieces. Roll each into a tight ball and place on the baking trays at least 2 inches apart. Toss in the semolina flour and press down with the palm of your hand, until the muffins are approx. ½ inch thick.
Preheat a very heavy-based pan such as a cast iron skillet or griddle until smoking hot. Reduce the heat to low, then gently place the muffins in the pan, in batches if need be. Cook over low heat for 7 minutes until golden, then gently flip and cook over low heat for a further 7 minutes. If cooking too quickly, turn the muffins again and remove from the heat.
Once cooked, transfer the English muffins to a wire rack to cool.
English muffins can be stored in an airtight bag or container at room temperature for 3-4 days, or frozen for up to 3 months.
For the English muffins with asparagus and hollandaise
Divide the muffins into halves using a fork, spread with a little butter and toast under a grill until lightly golden. Remove and set aside.
To prepare the asparagus, remove the hard, woody ends and heat a pan of water until boiling. Season with salt then throw in the asparagus spears. Boil for 60-90 seconds, then remove from the pan.
In a glass bowl set over a pan of simmering water, add the hollandaise sauce and slowly warm, whisking constantly.
Place the asparagus spears on the toasted muffins, then spoon over a drizzle of the hollandaise sauce.
Season with salt and cracked black pepper, then serve immediately.