White asparagus with hollandaise

Melt the butter slowly over low heat.

Pour the egg yolks into a heatproof bowl. Add lemon juice and salt. Place the bowl over a water bath. The water should not boil, only simmer gently. Whisk constantly until the mixture becomes thick and creamy (it should be fluffy but not cooked like scrambled eggs).

Remove the bowl from the heat and slowly pour in the warm butter while whisking constantly. Continue until all the butter is incorporated and the sauce is thick and glossy. Season with more lemon, salt, white pepper, and cayenne pepper.

Note: If the sauce becomes too thick, whisk in a few drops of warm water until the consistency is perfect.

Bring water to a boil and add salt and sugar. Carefully add the asparagus and let it simmer for 8-12 minutes. The asparagus is done when it has softened but still has a firm core.

Drizzle hollandaise over the asparagus and serve immediately.