Organic asparagus with pea pancakes, herb sabayon and poached eggs by Tom Aikens -

Ingredients

• 250g organic peas
• 1 pinch of salt
• 1 pinch of caster sugar
• 10g of cornflour
• 25g of self-raising flour
• ½ tsp of baking powder
• 2 eggs, separated
• 1 tsp of caster sugar
• 3 spring onions, finely chopped
• 1 pinch of chopped chervil
• 1 pinch of chopped flat-leaf parsley
• salt
• freshly ground black pepper
• olive oil, for frying
• 20 organic asparagus spears, trimmed and bases peeled
• olive oil
• 1 egg
• 2 egg yolks
• 50ml of vegetable stock
• ½ lemon
• 100g of clarified butter
• 1 pinch of chopped chives
• 8 organic eggs
• white wine vinegar