• Trim the bottom inch or so off of the spears. Peel asparagus. (save scraps for vegetable stock)
• Add vinegar and water to pot.
• Add water to just cover asparagus. If using asparagus pot, don't cover tips. Bring to boil.
• Add asparagus.
• Cook covered for 30-35 minutes until vegetable is tender- crisp in consistency.
• Serve immediately.

For Hollandaise Sauce

• Cut butter into 3 pieces.
• Set up double boiler. Do not let the water in the bottom hit the pot or bowl on top. You just want the steam from water.
• Beat eggs yolks in double boiler bowl.
• Add lemon juice and water.
• Place over lightly boiling water into the bottom pot.
• Cook, whisking or stirring rapidly until butter melts and sauce begins to thicken. Make sure to run your tool along the side of the pot to incorporate the edges, that will cook faster than the center. If this seems to be happening very quickly, remove from heat for a minute, or reduce heat on the bottom pot.
• Add the remaining butter one piece at a time, until melted after each addition.
• Sauce will thicken up nicely after the second addition. Remove from heat immediately.
• If sauce breaks or curdles, the water was too hot in double boiler. Immediately beat in 1 to 2 tablespoons of hot water. If you see sauce starting to "scramble" hold top of boiler off of the bottom for a few minutes until the pan cools some.
• Serve immediately.