1 large bunch of asparagus
4 egg yolks
2 t fresh lemon juice
1 T water
1 T Dijon mustard
1/2 lb. butter, melted and warm
Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. While the asparagus are blanching, prepare the sauce.
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
Remove the asparagus from the water and season with salt and pepper. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.
Serves 4