- 3 egg yolks
- ¼ teaspoon salt, optional
- ¼ cup water
- 1/8 teaspoon paprika
- 2 tablespoons lemon juice
- Dash ground red pepper
- ½ cup firm cold butter, cut into eighths
Trim ends of asparagus, steam slightly, and chill. Cut the green stem of scallions into ¼” strips to make ‘ribbons’. Tie one strip around each bundle of 5 or 6 asparagus. Serve one ‘bundle’ per person with Hollandaise sauce.
In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.