2 lg. egg yolks
2 tsp. lemon juice
1/3 c. butter, melted to bubbling
1 1/2 tsp. hot water

Place egg yolks and lemon juice into a blender container. Cover and process at medium speed until blended. With motor running, slowly add hot butter in a thin, steady stream (mixture thickens as butter is added).

Scrape sides as needed and add water to thin while continuing to blend. Pour sauce over cooked asparagus or other vegetables.

Serve immediately.

Makes 4 (2 tablespoon) servings.