Asparagus with Hollandaise

Method

Begin by preparing the hollandaise sauce: combine egg yolks, vinegar, and water in a heatproof bowl and whisk over a bain-marie on low heat until pale and fluffy, about 8 minutes. Slowly pour in melted warm butter whilst whisking continuously until the sauce reaches a thick, creamy consistency. Remove from heat, season with lemon juice, salt, white pepper, and cayenne. Meanwhile, trim the woody base of the asparagus spears and peel the lower half of each stem with a vegetable peeler. Bring a large pot of salted water to a boil and cook the asparagus for 4-6 minutes until tender but still with a slight bite. Drain thoroughly and arrange on a warm serving platter. Pour the hollandaise sauce over the asparagus immediately and serve at once with warm plates.