To make the pea pancakes, fill a pan with water and stir in the salt and caster sugar. Bring to the boil, add the peas and cook for 2 minutes. Drain in a colander and transfer to a food processor

Sieve in the cornflour, self-raising flour and baking powder and add the egg yolks and sugar. Blitz to form a coarse purée, seasoning well with salt and pepper

In a separate bowl, whisk the egg whites with a pinch of salt until thick. Gently fold together with the pea mixture, the chopped spring onions and herbs until fully combined, then season to taste

Preheat the oven to 170°C/gas mark 3½

To cook the pancakes, pour a little oil into a blini pan or individual frying pan and place over a medium heat. Spoon in enough of the pancake mixture to fill the pan and cook for a few minutes until the base has just set. Remove the pan from the heat and transfer to the preheated oven for 5 minutes to cook through fully

Turn the pancake out onto a plate and cover, keeping warm until required. Keeping the oven on, place the pan back over the heat and repeat the process with the remaining mixture, making 3 more pancakes and keeping each cooked pancake warm until ready to serve

For the asparagus, bring a large pan of salted water to the boil over a medium heat. Meanwhile, add the whole egg, yolks and vegetable stock for the sabayon to a wide bowl. Grate in the zest of half a lemon and squeeze in about 10ml of juice

Place the asparagus in the pan of boiling water to cook for 2–3 minutes, or until tender. Meanwhile, place the bowl with the eggs over the pan to create a bain marie (the bowl should not touch the water) and start whisking together over the heat

When the sabayon mixture starts to become light and fluffy, remove from the heat and continue to whisk while gradually adding the clarified butter. When thickened and smooth mix through the chopped herbs and some seasoning

Remove the cooked asparagus from the water and pat dry. Dress the spears with a little olive oil and season generously with salt and pepper

Bring a large pan of fresh water to a gentle simmer over a medium-high heat. Add a splash of white wine vinegar to help the eggs solidify and swirl the water to create a vortex. Crack each egg into a small cup or ramekin, then quickly – but gently – tip in each egg to cook at the same time

Poach the eggs for 3–4 minutes, moving them around gently if they become stuck on the bottom of the pan. Once the white has just set but the yolk is still runny, remove with a slotted spoon and season with a little salt and pepper

To serve, place a pea pancake in the centre of each plate and top each with 2 poached eggs. Arrange the asparagus spears over the top of the eggs and spoon over the sabayon sauce