- 2 egg yolks
- 200 g butter, melted
- 1 tablespoon lemon juice
- salt and pepper
- 750 g asparagus
Whisk in the egg yolks in a bowl. Place the bowl over a simmering pan of water and continue whipping until the yolks form ribbons.
Gradually add the warm melted butter whisking constantly until thoroughly combined.
Add the lemon juice and season to taste.
Meanwhile snap the ends off the asparagus stems and cook in boiling salted water for 4-5 minutes until just tendcer. Drain and divide between plates, drizzle with hollandaise and serve immediately.