Ingredients
- 2 bn Asparagus, steamed till crisp-tender
- 4 ounce /125g unsalted butter
- Â Â (don't use margarine or possibly any other substitute)
- 2 x egg yolks
- 1 x juice of lemon (1 Tablespoons./15ml)
- 2 tsp warm water
- Â Â salt and freshly grnd white pepper to taste
Description
(Freeze The Whites Till You Want To Use Them For Meringues, Or Possibly Add In Them To Scrambled Large Eggs) Some People Seen To Be Afraid Of Hollandaise, Bit It's Really Very…
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