Preparation time 15 minutes, cooking time 15 minutes.

1) Combine vinegar, tarragon and peppercorns in small saucepan, bring to a boil. Reduce heat, simmer, uncovered until mixture reduces to about 1 tablespoon. Strain vinegar reduction into large heatproof bowl, discard tarragon and peppercorns.

2) Place bowl containing vinegar reduction over large saucepan of simmering water, whisk in egg yolks until mixture is light and fluffy. Gradually add butter, whisking continuously between additions, until hollandaise sauce thickens, stir in juice.

3) Cook pasta in large uncovered pan of boiling water until just tender, drain. While pasta is cooking, boil, steam or microwave asparagus until just tender, drain.

4) Place pasta, asparagus, cheese and hollandaise sauce in large bowl, toss gently to combine.

Serves 4, per serving 56.5g fat, 3580kj