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1
Bring the water to a boil in a large stockpot, and add the salt.
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2
Place the asparagus spears in the water; cook just until tender, about 5 minutes.
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3
Gently transfer to a colander to drain, being careful not to damage the tips.
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4
Blot dry with paper towels, and arrange on a large serving platter.
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5
Serve warm with hollandaise sauce.
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6
Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam.
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7
Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded.
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8
Let the butter cool until it is lukewarm.
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9
Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water.
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10
Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
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11
Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.
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12
Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream.
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13
When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired.
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14
Serve immediately, or keep warm over a pan of simmering water removed from heat.
