Ingredients:

  • 1 pound (450g) fresh asparagus, trimmed
  • 1 teaspoon (5g) salt, for boiling water
  • 3 large egg yolks
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 cup (113g) unsalted butter, melted
  • Pinch of salt
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Fill a large pot with water, add salt, and bring to a rolling boil.
  2. Trim the tough ends of the asparagus and set aside.
  3. Once boiling, gently lower asparagus into the water. Boil for 3-5 minutes until tender but still bright green.
  4. Use a slotted spoon to remove asparagus and immediately place in ice water to stop cooking. Let cool for a few minutes, then drain.
  5. In a heatproof bowl or double boiler, whisk together egg yolks and lemon juice over simmering water until thickened (2-3 minutes).
  6. Gradually whisk in melted butter until smooth and creamy. Add salt and cayenne, adjusting seasoning to taste.
  7. Arrange asparagus on a serving dish. Generously drizzle hollandaise sauce over asparagus and serve immediately.