| 1 | Peel, trim, and wash the asparagus. Cook the asparagus in boiling water (salted) for about 10-12 minutes. Remove and drain. |
| 2 | Place eggs in the boiling water and cook for 3-4 minutes, until almost hard-boiled. Remove from the pot. |
| 3 | For the sauce: Divide butter in 3 parts. |
| 4 | Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. |
| 5 | Cook over boiling water, stirring constantly with a wire whisk. |
| 6 | As the butter melts, add a second piece. |
| 7 | As mixture starts to thicken, add the third piece of butter. |
| 8 | Add the water and cook for 1 minute. |
| 9 | Remove from fire and add seasonings. |
| 10 | Should the mixture curdle, add 2 tbsp boiling water, drop by drop. |
| 11 | Serve asparagus with boiled egg and hollandaise sauce. |
