White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

　　

Ingredients

serves 6 to 8

　　6 quarts water

　　3 tablespoons coarse salt

　　3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch

　　Hollandaise Sauce (recipe follows)

　　

Hollandaise Sauce

2 cups (4 sticks) unsalted butter

　　6 large egg yolks

　　1/3 cup dry white wine

　　2 tablespoons water

　　2 teaspoons fresh lemon juice

　　Coarse salt

　　Cayenne pepper (optional)

　　(makes 3 cups)

　　

Step 1

Bring the water to a boil in a large stockpot, and add the salt. Place the asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

　　

Hollandaise Sauce

Step 2

Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam. Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded. Let the butter cool until it is lukewarm.

　　

Step 3

Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes. Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.

　　

Step 4

Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.