3 yolks  3 tablespoons of hot water 175 g of La Rambla Extra Virgin Olive Oil Juice of 1/2 Sicilian lemon 24 asparagus


Beat the yolks with the hot water over low heat until emulsified (3 minutes). Cut the peppers in half, remove the seeds and slice again. Add the olive oil, a few, beating vigorously. Add, also to the few, the lemon juice. Salt and pepper.Asparagus Cook for approximately 5 minutes, asparagus vertically, thicker side down, submerged in the salted water.Serve the asparagus with the hollandaise sauce.

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