Trim the base of the asparagus spears and, using a vegetable peeler, lightly peel away the skin from the bottom half of each spear. Place the asparagus in a large pan of lightly salted boiling water and cook for 8-10 minutes, or until just tender. Drain thoroughly.
While the asparagus is cooking, place all the sauce ingredients in a blender and process until smooth. Season well.
To serve, divide the asparagus between warmed plates and spoon the sauce over the top.
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Asparagus With Hollandaise Sauce (cont.)