Clarify the butter: melt in a saucepan over a low heat to allow the milk solids to separate from the fat. Skim off any foam that comes to the surface and then pour the clear clarified butter into a container, leaving the milk solids in the pan.
Make the hollandaise sauce: peel and finely chop the shallot and the garlic. Place in a saucepan with the white wine and the herbs. Reduce over a medium heat and reduce until you have approximately 3 tbsps worth of liquid. Pass through a fine sieve to obtain the liquid.
Place the egg yolks in a bowl, add the white wine reduction and season with salt. Place the bowl over a pan of simmering water and whisk vigorously until you have a fluffy sabayon. Cook until the mixture reaches the ribbon stage. Remove from the heat and whisk in the clarified butter a little at a time. Check the seasoning and add a couple of drops of lemon juice. Keep warm.
Bend the asparagus until the tips snap away from the touch part of the stems. Blanch the tips in boiling water for 5 to 6 minutes.
Wash the wild garlic leaves thoroughly and gently pat dry.
Bring a deep saucepan of water to a simmer and add the vinegar. Break an egg into the pan and let it form into a neat shape. Cook for a further 3 to 4 minutes then remove and drain on some kitchen towel.
Line up the asparagus and the wild garlic leaves. Place the egg on top and nape with the hollandaise sauce to finish. Serve immediately.
«Always use the freshest eggs possible when making poached eggs - older ones will lose there shape in the water.»