Green asparagus with hollandaise (Asperges sauce hollandaise)

1. Snap off the woody ends of the green asparagus and trim the stalks. Cook in lightly salted, boiling water for about 5-7 minutes until crisp-tender; drain.

2. For the hollandaise, whisk the egg yolks in a bowl with a little water and the lemon juice over steam (over a water bath, not in hot water) until foamy.

3. Keep whisking until the mixture starts to thicken and turns creamy-foamy (do not overheat, or it will split).

4. Drizzle the melted, lukewarm butter into the yolks in a thin stream, whisking constantly, until you have a silky, thick sauce.

5. Season with salt, pepper and a few drops of lemon juice.

6. Arrange the lukewarm asparagus on a plate and drizzle generously with the warm hollandaise.

Tip: Hollandaise is the classic French emulsion sauce – the secret is gentle, even heat and constant whisking. If it gets too hot, take it off the steam and whisk in a few drops of cold water.