So I steamed the asparagus in a big pot, using salted water with a pat of butter added. 10 minutes was perfect.
Then, because I'm me, I decided to make a Hollandaise sauce to accompany it. I'd never made one before, and even though it's one of the more challenging of delicate sauces, I figured what the heck.
Here's how I did it.
First I separated three eggs and discarded the whites. In a heavy small saucepan (or they say a double boiler--I had a Cruset so I used that) I beat the three yokes till they were mixed. Added 2 tbsps of lemon juice and 1/4tsp of salt and kept beating with a small whisk. Then I added 1/2 a cup of melted butter (one stick) and 2tbps of hot water and kept beating. I placed it on a burner over low heat and I added a tbsp of finely minced parsley and a couple shots of tabasco sauce and kept beating.
At this point you just keep beating until it starts to thicken--supposedly 5 min. but it felt more like 10. Then you take it off the heat and put it in a serving bowl. It continues to thicken as it cools.
I tasted it (see little dips in the surface above) and it is Mmmmmmm-mmmmmm good!