Prep the asparagus, wash thuroughly.

Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough.

For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears.

Prepare a large, shallow pan (with cover) with a half inch of water and a steamer rack.

Warm your Hollandaise Sauce.

Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.

Plate the asparagus. Pour Hollandaise sauce over them. Besh Basic Hollandaise Sauce