Asparagus/Hollandaise Sauce

Ingredients:

1 pound asparagus.

Trim lower stems if needed.Steam or cook in a small amount of water until crisp-tender.Drain and place on warm serving platter.

Sauce

3 egg yolks.
3 tablespoon water.
1 tablespoon fresh lemon juice.
1 stick firm cold butter.
1/4 teaspoon salt.
1/4 teaspoon white pepper.
Paprika 

Directions:

Bring water to boiling in the bottom of a double boiler. When water begins to boil, it should not touch bottom of upper pan. 

In the top of a double boiler, combine egg yolks, water, lemon juice, pepper and salt. 

Divide butter into tablespoons. Add one piece of butter at a time. Cook, whisking rapidly, until butter melts and sauce begins to thicken. Add remaining butter, a piece at a time, whisking constantly. Cook and stir until sauce thickens, about 1 to 2 minutes. 

Immediately remove from heat and whisk in seasoning. Serve over asparagus and then sprinkle lightly with paprika. Cover and chill is not used immediately. 

Yield: 3/4 cup.