Instructions

1. Wash the asparagus under cold running water. Hold the stalk with the forefinger and thumb of one hand about 1 inch from the bottom. Take your other forefinger and thumb and hold the stalk about 3 inches from the other hand. Bend the stalk until it snaps. This method gets rid of the tough part of the stem. If you prefer, you could cut the stalks about 2 inches from the end of the stem with a sharp knife.

2. Bring a pot of water to a rolling boil over high heat. Add the asparagus. Bring the water back to a rolling boil and cook the asparagus for 3 to 5 minutes. Exactly how long depends on how thick the asparagus stalk is. Take one out when you think it's done. Hold it under cold water and then taste. The stalk should still be somewhat crisp but not raw. If you overcook the asparagus, it turns mushy. Drain the asparagus, transfer to a bowl, pat dry with a paper towel and cover with foil to keep warm.

3. Break raw eggs over a bowl by tapping the center of the egg firmly on the rim of the bowl until the shell cracks. Break open the shell and catch the egg yolk in one half of the shell. Let the yolk settle in the eggshell while the white drips into the bowl. Tip the yolk into the other half of the eggshell. Use the shell to cut off more egg white as you tip. If you want to get messy, break the egg and catch the yolk in your hand while the white slips through your fingers. Put the yolk in the top of a double boiler and repeat the process with as many eggs as desired; 3 yolks should be enough for 1 cup of hollandaise. You can toss the egg whites or save them for another dish.

4. Add a good squeeze of lemon juice and a sprinkle of salt and pepper to the egg yolks. You could also add a small pinch of cayenne pepper or a drop of two of hot sauce. Fill the bottom of the double boiler with water so that it nearly touches the top pot. Put the bottom of the double boiler on the stove on high heat.

5. Melt butter in a microwave or in a pot on your stove top. A good ratio of eggs to butter is 3 egg yolks to 1/2 cup -- 1 stick -- of butter, although the ratio can be adjusted somewhat. The butter should not begin to bubble as it melts; if it does, you risk scrambling the eggs.

6. Place the top of the double boiler on the bottom portion when the water boils. Lower the heat so that the water continues at a slow boil. Pour the butter in a very thin stream into the egg yolks, whisking constantly. Continue to whisk the mixture until the egg yolks and butter thicken to the consistency of mayonnaise. Exactly how long depends on how cold the eggs were and how much hollandaise you're making. It could take from 3 to 5 minutes or a bit longer. Remove the sauce from the heat.

7. Arrange the asparagus on a platter or on individual dinner plates. Spoon some hollandaise over the asparagus and serve the rest on the side for diners to add as they please.