Asparagus with Hollandaise Sauce

Beat the egg yolks in a small saucepan until they become thick and sticky. Add the water, lemon juice and salt and beat for half a minute more. Add a tablespoon of cold butter but don’t mix to incorporate it into the eggs yet.

Now place the saucepan over low heat. Then stir the egg yolks with a wire whisk until they slowly thicken into a smooth cream. If they thicken too much or become lumpy immediately plunge the bottom of the pan in cold water, beating the eggs to cool them. Then continue on the heat again beating until you can begin to see the bottom of the pan between strokes.

Now start to incorporate the softened butter in dollops continuing to whisk constantly and moving the pan off and on the heat as needed if it appears to be getting too hot. When all the butter is incorporated season to taste with salt and white pepper. Remember that the Hollandaise sauce is served warm, not hot. The saucepan can be kept in a bowl of lukewarm water for about an hour. Whisk occasionally.

Break the tough end off the asparagus stalks by bending them and letting them snap off where they are more tender. Discard ends. Wash the stalks well.

Fill a large saucepan with water and some salt and heat it up. Bring to a boil. Add asparagus and let it simmer covered for 4-5 minutes or until just tender. Immediately remove asparagus from the hot water and serve it topped with the Hollandaise sauce.

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.