Asparagus with bacon brioche and hollandaise

Quantity     Ingredient
12    Asparagus spears
2    Brioche rolls (cut in half)
4    Bacon rashers (thick cut belly)
60g    Leaves (spinach or rocket)
30g    Butter    
To taste     Sea salt
8    Free range eggs (Nulkaba Hatchery)
    
2    Egg yolks
35ml    Water
30g    Reduction
185g    Clarified butter
10g    Lemon juice
To taste    Salt
    
Reduction    
100g    Eschallot diced
4 twigs    Thyme
4 twigs    Tarragon
1    Bay leaf
5g    Black peppercorns
300ml    White wine vinegar
150ml    White wine
Serves 4

Method:
Hollandaise
Place the yolks, reduction, water into a bowl with over a pan of simmering water, whisk until cooked and mixture is thick and creamy approx 5 minutes.
Turn off the heat and pour the butter in a steady stream whisking at the same time, when the hollandaise thickens add water. 
Adjust the seasoning.
Set aside in a container with lid on in a warm spot.

Cook and plate up
For this recipe sous vide eggs for 45 minutes at 63°c, to serve crack eggs in a bowl and transfer to plates.
Heat a large frypan on high and lightly toast brioche in olive oil, Place one piece on four plates.
In the same pan sear bacon on both sides and place a piece on each brioche.
Again using the same pan with the bacon fat still in, sauté the asparagus, cook on one side for 1-2 minutes, add butter and toss.
Once melted add 30ml of water and toss again to emulsify, this will steam the asparagus to finish.
Place three asparagus on each plate with two eggs, spinach and hollandaise on the side.

Reduction
Place all the ingredients in to a pan for the reduction, tie herbs and spices in muslin, reduce it till the liquid is just below the level of the shallots. Then leave to cool, then pass this liquid off when you are making the hollandaise.