2 bunches fresh asparagus
1/2 c. butter
4 egg yolks
2 tsp. lemon juice
Salt and pepper

Wash and trim asparagus. Cook until tender. Drain. In double boiler put a quarter of the butter and the 4 egg yolks. Place over hot, but not boiling, water. Stir constantly with a wooden spoon until butter and eggs are well mixed. Add the remaining butter bit by bit, whisking the mixture constantly until the sauce is thick.

Remove from heat and beat well for 2 minutes. Add lemon juice and salt and pepper to taste. Mix well. Place over hot water again and beat for an additional 2-3 minutes. If the sauce curdles, add 1-2 tbsp. of cold water and mix well. Serve sauce over hot asparagus.