Time: 12 minutes
- 1 ½ pounds Asparagus
- 4 ounces Unsalted Butter
- 1 tablespoon Mixed Fresh Herbs, Tarragon, chives, and parsley, chopped
- Salt and Freshly Ground White Pepper, To Taste
- 2 large Egg Yolks
- 2 tablespoons Tarragon Vinegar
Break off the tough woody ends from the asparagus, cook the asparagus until tender.
Place the egg yolks in a small bowl over a pan of simmering water.
Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
Whisking constantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
When all the butter has been added the sauce should be thick and smooth. Remove from the heat add the herbs and season to taste.
Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the center of the asparagus spears, serve at once.