Step 1

If the asparagus is medium to large in thickness, cut 1 inch off of the bottoms and lightly peel the stalks with a vegetable peeler. I start about 1/3 from the top and continue to the bottom of each spear. If the asparagus is thin, hold a spear towards the bottom and bend it until it snaps. Cut the remaining spears to the same length. Separate the eggs, reserving the whites for another use.

Step 2

Place the asparagus in a microwave safe bowl and add 1 tablespoon of water. Cover with plastic wrap and cook at high power from 1 1/2 - 2 1/2 minutes depending on your microwave. Drain off the water and keep covered. Alternately, blanch the asparagus in boiling water until it is crisp tender, drain, and keep warm.

Step 3

Add the egg yolks, 1 tablespoon of water, 1 teaspoon of lemon juice and the mustard to a blender. Place the lid on top and remove the middle piece. Place the butter in a medium to large frying pan and melt the butter over medium heat. Turn the heat up to medium high and gently swirl the pan every few moments. When the solids in the bottom of the pan just begin to turn brown, turn off the heat. Turn the blender on low and begin pouring the hot butter into the blender, leaving the brown solids behind in the pan.

Step 4

After the butter has been incorporated, add the cayenne pepper and white pepper and blend. Taste. Adjust seasoning with more acid, salt or pepper. Pour over the asparagus and serve immediately. Serves 4.