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16 tablespoons unsalted butter, chilled and finely diced
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cayenne pepper
1 teaspoon strained fresh lemon juice.
Pour water to about one inch in the bottom of a double boiler, heat the water until it simmers, then reduce to low. Place the top of the double boUer over the bottom, making sure that the top does not touch the water. Put the egg yolks and the cold water into the top and beat them until the yolks are smooth. Whisk a small portion of the butter into the yolks and when the butter has been absorbed, continue adding butter until it has all been used. Beat until thick and creamy. Season to taste with salt, pepper, cayenne and lemon juice to taste.
Asparagus Gratin
1 lb. asparagus, trimmed, peeled and tied together in a bundle
salt
8 tablespoons butter, melted
Vi to Vi cup grated Gruyere cheese
pepper
Cook the asparagus, uncovered in boiling salted water for about ten minutes or until tender. Drain the asparagus on a kitchen towel and remove the tie.
Just before serving, dip each asparagus tip in the melted butter. Place the asparagus in layers in a buttered gratin dish and sprinkle the grated cheese over the tips of each layer. Season with a little pepper
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