Cut off about 2″ (5 cm) of the bottom ends of the asparagus. Divide them up into small bundles, tie with thread and drop them in salted, boiling water.
Blanch them 3 min., take them out, put in icy cold water and then drain.
To make the Hollandaise sauce, melt the butter in a water bath. In a separate container, beat the egg yolks until they turn light-colored.
Next, heat the container with the egg yolks in a water bath and while stirring nonstop and 2 tbsp cold water drop by drop. The sauce needs to thicken. Add the butter slowly as well.