Ingredients

Chef is working on the Hollandaise Sauce

Cracking eggs

Beating the eggs

Chef beats the eggs over a water bath

Beating the eggs until they get nice and fluffy

Adding clarified butter

Chef is adding the butter to the Hollandaise sauce

A dash of fresh-squeezed lemon to give it flavor

Meanwhile, steamed aspargus are prepared ...

... and the spears are cut to remove the tough ends

Olive oil is added to the aspargus