Asparagus with Hollandaise Sauce

This is a classic side dish featuring tender asparagus topped with creamy, tangy hollandaise sauce.

Ingredients - Serves 4

Steam the asparagus until tender, about 4-5 minutes.
While the asparagus is steaming, whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the asparagus.
If the sauce gets too thick, whisk in a few drops of warm water before serving.
Drizzle the hollandaise sauce over the steamed asparagus before serving.