6 baked patty shells
Asparagus spears, cooked

SAUCE:

1/2 c. (1 stick) butter
2 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Pinch cayenne

Have butter and eggs at room temperature. In top of double boiler, beat butter and egg yolks, until smooth. Beat in lemon juice, salt, and cayenne. Place over simmering water; stir briskly for 3 minutes.

Turn off heat; continue to stir 1 minute longer or until thick and smooth. Arrange asparagus in shells; cover with sauce.