2 lbs. fresh asparagus

Snap the tough ends off the asparagus. The ends may be discarded, or reserved to flavor a vegetable stock.

Steam asparagus until tender (not mushy) and drain. Asparagus should be a bright green rather than an olive color. The length of cooking time depends on how young the asparagus shoots are when harvested, and their size.

Serve with the following Hollandaise sauce.

4 egg yolks
2 tablespoons freshly squeezed lemon juice or water
2 sticks butter (1/2 lb), in chunks
pinch of cayenne pepper
1/2 teaspoon sea salt, or to taste
pinch of white pepper (optional)

In a saucepan, beat egg yolks over low heat for about 5 minutes. The eggs should become heated, but if the temperature nears a boil, the eggs will scramble. If the mixture is not hot enough, the sauce may be too thin and is more likely to separate. The sauce is ready when, with a stroke of the whisk, you will see the clean bottom of the pan.

On the lowest heat setting, add the chunks of butter, one at a time, beating after each addition. Stir in the salt and cayenne.

Pour sauce over asparagus and sprinkle with 1/3 cup blanched almonds.

Serves 6 to 8.

This Hollandaise sauce is also good for making Eggs Benedict.

Submitted by: CM