Beat the egg yolks in a small saucepan until they become thick and sticky. Add the water, lemon juice, and salt and beat for half a minute more.

Add a Tbsp. of cold butter but don’t incorporate it in the eggs yet. Place the saucepan now over low heat.

Now stir the egg yolk with a wire whisk until they slowly thicken into a smooth cream. If they thicken too much or become lumpy immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.

Continue on the heat again beating until you can begin to see the bottom of the pan between strokes.

Now start to incorporate the softened butter in dollops continuing to whisk constantly and moving the pan off and on the heat. When all the butter is incorporated season to taste with salt and white pepper.

Remember that the Hollandaise sauce is served warm not hot. The saucepan can be kept in lukewarm water for about an hour. Whisking occasionally.

Break the end off the asparagus by bending them and letting them snap off where they are more tender. Discard ends.

Wash well. In a large saute pan heat add water and salt and heat. Bring to a boil. Add asparagus and simmer covered for 4-5 min. until just tender.

Immediately remove and serve with the Hollandaise sauce.