Asparagus with Hollandaise Sauce

Peel asparagus well and cut off woody ends. Bring plenty of salted water with 1 tablespoon butter to a boil in a wide pot, add asparagus and cook for approximately 18 minutes.

Melt the butter in a pot over medium heat. Add wine, vinegar and lemon juice and season with salt and pepper. Bring to a boil and reduce to about half, then remove from heat transfer to a metal mixing bowl and cool slightly. Add egg yolks into the cooled, melted reduction and whisk until creamy over a simmering water bath on medium heat. Gradually pour in 2 tablespoons of water while whisking. Melt the remaining butter and gradually whisk in a thin stream into yolk mixture. Season again to taste.