Years and years ago I made the Halibut with Hollandaise from the Williams-Sonoma Simple Classics Cookbook I seem to always be referencing.  I remember messing it up and scrambling my eggs at least once.  In retrospect, everything went extremely easily this time so I’m not sure where I went wrong the first time.  If you’re hesitant with your double boiler, I would use a glass bowl over the pan of simmering water, just so you can watch it to ensure your water doesn’t boil.  And if your whisk is showing signs of rust or just bent and old, throw it out.  They’re not very expensive and I hung on to my crummy one way, way to long.  Sauces and gravies are so much more pleasant with a nice whisk.  Here’s the one I chose if you’re needing inspiration.  We’ll definitely continue eating asparagus plain more often than not, but this was a nice touch.

Hollandaise Sauce

4 egg yolks

2 tbsps fresh lemon juice

1 stick butter, melted

Beat egg yolks in top of double boiler until thick and creamy.  Add lemon juice then whisk continuously until mixture has doubled in volume.  Place over barely simmering water, whisking continuously, then slowly drizzle in melted butter in a stream, whisking continuously the entire time.  Continue to whisk over heat until mixture is light, smooth, fluffy and has again doubled in volume.  Season with a sprinkle of kosher salt and a touch of cayenne.  Serve immediately.  Entire process took about 10 minutes.