Pour the beer into the base of a steamer.
Place the prawns in a bowl, season with salt and freshly ground black pepper and drizzle with a little olive oil.
Place prawns in the steamer basket on top of the steamer with a lid on and cook for 5-6 minutes until just cooked through. Meanwhile, heat a griddle pan until hot.
Toss the asparagus in the remaining olive oil and season with salt and freshly ground black pepper.
Place on the griddle pan and grill for 3-4 minutes until tender.
For the hollandaise, place the butter in a saucepan and bring to a simmer.
Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
Place the egg yolks into a food processor with a pinch of salt and turn on.
With the motor running add the hot lemon and vinegar. Then slowly add the melted butter until it is all incorporated. Remove from the processor and season with a little salt and black pepper.
Serve two large prawns each with three asparagus spears and a drizzle of hollandaise sauce.