Hollandaise Sauce
1. Whisk the egg yolks in a metal bowl until they are pale yellow.
2. Squeeze in the lemon juice. Add the salt and Tabasco sauce.
3. In a separate pan, melt the Plugrá Butter.
4. Make a double boiler by placing your pot over a boiling pot of water. In the double boiler, whisk the egg yolk mixture vigorously (don't scramble the egg) until the yolks have thickened and you can see the bottom of the bowl between strokes.
5. Remove from heat and very slowly add (dribble) the Plugrá Butter into the mixture and whisk until the Plugrá Butter has thickened the mixture.

Asparagus
1. Wash asparagus and trim off bottom of stems.
2. In a large skillet, bring about 1/2 inch of water to a rapid boil. Add salt if desired.
3. Add asparagus. Cook for 2-3 minutes or until bright green and just tender.
4. Drain and serve (approximately four sticks per serving).