2 lbs. fresh asparagus

Cook asparagus until tender and drain. Serve with the following Hollandaise sauce.

Blend these ingredients and set aside: 1/2 tsp. salt 1/8 tsp. paprika 1 tbsp. water 1 tbsp. lemon juice

Melt 3 tablespoons butter in pan. Add 2 tablespoons flour and blend well. Then stir in slowly 1 cup boiling water. Cook over low heat until thickened, stirring constantly. Pour over egg mixture; continue to stir. Cook until smooth. 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".