This rich sauce can also delicious over poached eggs
24 Asparagus Spears
2 egg yolks
2 teaspoons lemon juice
90 g unsalted butter, cut into cubes
Was the asparagus and remove the woody ends.
Cook the asparagus in a simmering salted water until just tender, about 4 minutes.
When tender drain, then cool under cold running water.
To make the hollandaise sauce, put the egg yolks and lemon juice in a saucepan over very low
heat. Whisk continuously, adding the butter piece by piece until the sauce thickens. Do not overheat
or the eggs will scramble. Season with salt and pepper.
Place a few asparagus spears on each plate and spoon the hollandaise over the top.