DIRECTIONS

1. Fill a saucepan that is wide enough to fit whole asparagus halfway with water and add a large pinch of sea salt.
2. Bring to a boil and then lower heat to a simmer.
3. Wash the asparagus in cold water, add to saucepan, and poach for 5 to 7 minutes.
4. Using tongs, remove the asparagus from the saucepan and drain well on a paper towel. Keep the saucepan with the simmering water on the heat.
5. Place the egg yolks in a medium-sized stainless steel bowl and whisk for 30 seconds.
6. Set the bowl of egg yolks atop the saucepan of simmering water, making sure that the bottom of the bowl does not touch the water.
7. Whisk continuously for 3 to 4 minutes until the egg yolks thicken and turn pale.
8. Remove the bowl from the saucepan and slowly whisk in the clarified butter. When combined correctly, the sauce should be a little thicker than heavy cream.
9. Add 3 pinches of sea salt and 3 grinds of fresh pepper and whisk to combine.
10. Add the lemon juice and Tabasco sauce and whisk to combine.
11. Spoon the Hollandaise sauce over the asparagus immediately and finish with a sprinkle of sea salt.

Clarified Butter