White Asparagus with Hollandaise Sauce

• 6 quarts water
• 3 tablespoons coarse salt
• 3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
• Hollandaise Sauce (recipe follows)
• 2 cups (4 sticks) unsalted butter
• 6 large egg yolks
• 1/3 cup dry white wine
• 2 tablespoons water
• 2 teaspoons fresh lemon juice
• Coarse salt
• Cayenne pepper (optional)
• (makes 3 cups)

1. Bring the water to a boil in a large stockpot, and add the salt.
2. Place the asparagus spears in the water; cook just until tender, about 5 minutes.
3. Gently transfer to a colander to drain, being careful not to damage the tips.
4. Blot dry with paper towels, and arrange on a large serving platter.
5. Serve warm with hollandaise sauce.
6. Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam.
7. Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded.
8. Let the butter cool until it is lukewarm.
9. Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water.
10. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
11. Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.
12. Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream.
13. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired.
14. Serve immediately, or keep warm over a pan of simmering water removed from heat.

water, coarse salt, bunches, hollandaise sauce, butter, egg yolks, white wine, water, lemon juice, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/white-asparagus-with-hollandaise-sauce-392724 (may not work)