Asparagus with Hollandaise

Instructions

1. Prepare the Asparagus
   Rinse the asparagus thoroughly under cold water. Trim the tough woody ends by bending each spear until it naturally snaps, or cut approximately 1-2 inches from the bottom. If using thick asparagus, peel the lower half of each stalk with a vegetable peeler.
2. Cook the Asparagus
   Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water. Add the asparagus and cook until bright green and just tender, about 3-5 minutes depending on thickness. Immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and pat dry with paper towels.
3. Create a Double Boiler
   Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer. Find a heatproof bowl that fits over the saucepan without touching the water. This will be your double boiler for making the Hollandaise sauce.
4. Begin the Hollandaise
   In the heatproof bowl, whisk together egg yolks, lemon juice, 1 tablespoon cold water, and vinegar (if using) until light and frothy. Place the bowl over the simmering water (ensure the bottom doesn't touch the water) and continue whisking constantly.
5. Thicken the Sauce
   Whisk continuously until the mixture thickens slightly and increases in volume, about 3-4 minutes. If the mixture starts to get too hot or appear curdled, immediately remove from heat and continue whisking. The eggs should never exceed 160°F (71°C).
6. Add the Butter
   Slowly drizzle in the warm melted butter while whisking continuously. Continue whisking until all butter is incorporated and the sauce is thick and smooth. The sauce should coat the back of a spoon.
7. Season the Hollandaise
   Remove from heat and whisk in the salt, white pepper, and cayenne pepper. Taste and adjust seasonings if necessary. If the sauce is too thick, whisk in a few drops of warm water to reach desired consistency.
8. Serve
   Arrange the asparagus on warmed plates. Spoon the Hollandaise sauce over the asparagus, garnish with lemon zest, and serve immediately. The Hollandaise sauce will begin to set as it cools, so it's best enjoyed right away.