Hollandaise Sauce

                                          Poached egg w/hollandaise sauce over asparagus

4 L. Egg yolks

2 teaspoons lemon juice

8 tablespoons butter

1 pinch salt

1 small pinch cayenne

7 spears of blanch asparagus

Here is where I do things unconventional, my way so to speak. No
need to fuss with a double boiler, place that bowel right on the
heating element. Yep, crazy I know but it works like a charm.

Separate yolk from whites either with your hand or passing the

yolk between each shell half.

Add lemon juice to egg yolks

 

                                                         Whisk egg yolks to a pale yellow directly

                                                          over heat

                                                   Add butter and whisk egg yolks until

                                                   consistency is slightly thick  3-5 min

                                                                       

                                                    Add salt and very small pinch of cayenne

                                                            

                                         In a pot of boiling water drop your egg(s) let cook

                                         2-3 min, remove with a slotted spoon

Place in a bowl of ice water, chill and plate

Enjoy