Asparagus Hollandaise

• 2 tbsp white wine vinegar
• 1/4 tsp cracked black pepper, plus extra to serve
• 2 None large egg yolks
• 1 cup butter, melted
• 2 1/4 lb asparagus, trimmed

1. To make the hollandaise sauce, combine 2 tbsp water, vinegar and pepper in a small saucepan. Bring to a boil then reduce heat and simmer until reduced to 1 tbsp. Strain through a fine-mesh sieve into a medium heatproof bowl. Let cool for 10 mins.
2. Whisk egg yolks into vinegar mixture. Set over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Whisk until thickened. Remove bowl from heat and gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.
3. Meanwhile, boil, steam or microwave asparagus until tender. Transfer to a large serving platter and drizzle with hollandaise sauce. Season to taste with cracked black pepper.

white wine vinegar, black pepper, egg yolks, butter

Taken from recipes-plus.com/api/v2.0/recipes/34689 (may not work)