Classic Asparagus with Hollandaise Sauce

The easiest, and among the most enjoyable, manner in which to enjoy asparagus is at cool room temperature with a classic fresh herb-vinaigrette dressing. 

The quickest, foolproof cooking method: In the microwave: wrap six or so trimmed, and peeled stalks in a dampened paper towel. Arrange packages in a microwavable oblong pan. Cook (depending on thickness) for 3-4 minutes. Done.

Pretty and easy: steamed asparagus warm with drawn butter, lemon juice, and sprinkled with the “Mimosa” garnish — sieved hard cooked egg yolk and finely chopped egg white. This egg yolk, lemon juice, and butter combination manifests its finest self in Hollandaise sauce.

1. 1. Beat yolks and 30 ml (2 tablespoons) water in a double boiler, at just above a simmer, until they begin to thicken.
   2. Work the butter in a little at a time incorporating each piece before adding the next. Patience pays. Add the lemon juice.
   3. Beat, beat. Salt to taste.
   4. Continue cooking and beating until a rich sauce-like consistency is achieved. 

   Keep warm or at room temperature. Serve over freshly steamed or blanched peeled asparagus.

   Heaven.