Quick Hollandaise Sauce
|Melted butter||1⁄2 Cup (8 tbs), melted butter|
|Dry mustard||1⁄2 Teaspoon|
1) In your food processor, add egg yolks to blend at high speed, until it turns frothy and changes color to pale yellow.
2) While the machine is running, add hot and melted butter, lemon juice, salt and mustard. Blend well until the sauce thickens.
3) Pour the sauce over cooked asparagus to serve.