Asparagus with Hollandaise Sauce

• 2 pounds asparagus spears, about 1/2 to 3/4-inch thick
• boiling water
• 1/2 teaspoon salt
• Hollandaise sauce (below) or melted butter and Parmesan cheese

Break off tough ends of stalks then use a vegetable peeler to peel tough skin from lower part of stalks and remove scales. Rinse well. Place stalks in a deep large skillet. Add 1 inch boiling water to skillet and add the salt. Bring to a boil and boil, uncovered, for 5 minutes. cover, simmer 7 minutes longer. With tongs, remove asparagus to a heated serving dish. Serve with Hollandaise sauce or melted butter and Parmesan cheese,

Hollandaise

• 1/2 cup butter
• 3 large egg yolks
• 1 tablespoon plus 1 teaspoon of lemon juice
• 1/8 teaspoon salt
• dash cayenne pepper or hot pepper sauce
• 2 tablespoons hot water
• finely chopped fresh parsley, if desired

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving. Makes about 2/3 cup of hollandaise sauce.