Instructions: (Freeze the whites until you want to use them for meringues, or add them to scrambled eggs)

Some people seen to be afraid of hollandaise, bit its really very simple to make.

Divide the butter in half and cut into chunks. Put half the butter in a bowl set over a pot of hot (but not boiling) water (or in a double boiler). Add the egg yolks and lemon juice and whisk until the butter melts. Add the remaining butter and whisk until it melts

(do not try to consolidate these steps). Add the hot water and continue whisking until the sauce thickens. Remove from heat and add salt and pepper.

Arrange the asparagus on a platter and nap it with the hollandaise sauce.

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