Asparagus In Tarragon Hollandaise Sauce Good And Fancy! - cooking recipe

Ingredients

2 lbs fresh asparagus, preferably fat stalks
4 large egg yolks
1/4 cup fresh lemon juice
1/2 cup water
3/4 teaspoon kosher salt
fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped tarragon

Preparation

Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
Whisk in butter and, when it's incorporated, add tarragon.
Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.