*  Exported from  MasterCook  *

              Fresh Asparagus W/Ultra-fast Hollandaise Sauce

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Asparagus*                       Sauces For Asparagus*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pencil-thin fresh asparagus
     1/4  cup           butter -- ( 1/2 stick)
   2                    egg yolks
   1      tablespoon    plus 1 teaspoon lemon juice
     1/4  cup           half-and-half
                        or whipping cream -- (see note)
     1/2  teaspoon      Dijon-style mustard

Bring 3 cups of water to a boil in a 4 1/2-quart Dutch oven or soup pot. 
Wash the asparagus well and snap off the tough bottom ends.
 (Remove 2 to 3 inches from pencil-thin asparagus.) 
Cook the asparagus in boiling water about 3 minutes or until fork-tender.
 Meanwhile, make the hollandaise sauce:
 Put the butter in a 2-cup glass measure and microwave on
 High (100 percent) power for 30 seconds. 
Remove the butter from the microwave and stir until completely melted.
 Put the egg yolks in a small dish and beat well with a fork.
 Add the yolks, lemon juice and half-and-half to the butter; stir well.
 Microwave the mixture on High, uncovered, for 1 minute to 1 1/2 minutes, 
stirring every 15 seconds with a fork
. When done, the sauce should be slightly thinner than warm pudding. 
Remove it from the microwave and stir in the mustard.
 Drain the asparagus and serve at once, topped with hollandaise sauce.

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NOTES : : Using half-and-half yields a very thin sauce but saves
tremendously on calories