Lightly Sauteed Asparagus in a Hollandaise Sauce

• 3/4 cup butter
• 2 large egg yolks
• 1 tablespoon of lemon juice
• 1/8 teaspoon salt
• 2 tablespoons water
• finely chopped fresh parsley or parmesan cheese, optional

Naturally snap the end off of one asparagus, and use that to measure where you can chop the ends off the rest of the sticks. Lightly cover with olive oil, salt, and pepper. Sauté for about 5 minutes.

Melt your butter in a saucepan until foamy, but not burnt. In a small bowl, whisk egg yolks with lemon juice and salt. Once the butter is cooled down, gradually add it in simultaneously mixing. The butter MUST be cooled down enough so it doesn't start to cook the egg yolk! Add water. Return mixture to saucepan and beat over very LOW heat until mixture is slightly thickened. This part is super sensitive because you don't want even the slightest hint of the egg beginning to cook. Best served immediately! If desired, sprinkle with chopped fresh parsley or parmesan cheese before serving.