Asparagus / Hollandaise Sauce Ingredients: 1 pound asparagus. Trim lower stems if needed.Steam or cook in a small amount of water until crisp-tender.Drain and place on warm serving platter. Sauce 3 egg yolks. 3 tablespoon water. 1 tablespoon fresh lemon juice. 1 stick firm cold butter. 1/4 teaspoon salt. 1/4 teaspoon white pepper. Paprika Directions: Bring water to boiling in the bottom of a double boiler. When water begins to boil, it should not touch bottom of upper pan. In the top of a double boiler, combine egg yolks, water, lemon juice, pepper and salt. Divide butter into tablespoons. Add one piece of butter at a time. Cook, whisking rapidly, until butter melts and sauce begins to thicken. Add remaining butter, a piece at a time, whisking constantly. Cook and stir until sauce thickens, about 1 to 2 minutes. Immediately remove from heat and whisk in seasoning. Serve over asparagus and then sprinkle lightly with paprika. Cover and chill is not used immediately. Yield: 3/4 cup. Download This Recipe