For the asparagus, heat a large saute pan with 1/2" of water, add the salt, sugar, and butter, and bring to a boil. Cook the asparagus for 3-4 min. or until tender depending on their size. Immediately immerse in an ice bath. When ready to eat, gently reheat in the oven or microwave.

When ready to serve the hollandaise sauce, in a blender place in the egg yolks, lemon, and pepper and blend on medium until light lemon in color for about 1 min. Place the blender on high and pour the hot melted butter in very slowly. At the end of the pour omit the white milk solids.

Continue to beat until thickened. Taste and adjust with salt and a pinch of cayenne and whirl again. Pour into a serving bowl and serve immediately or place in another bowl of hot water to keep warm.

DO NOT STORE, hollandaise should be used immediately or within 30 min. of making. Serve with the asparagus. Also great with eggs benedict, root vegetables, beef, fish or chicken or your favorite recipe.