INGREDIENTS: 12 fresh eggs 1 teaspoon white vinegar 2 bunches asparagus, trimmed 2 shallots, minced 1 teaspoon Butter 1/2 cup Meyer Lemon Hollandaise (see recipe) 1 bunch chives, cut into batons METHOD: Prepare Meyer Lemon Hollandaise (see recipe below). Blanch the asparagus in boiling salted water until crunchy-tender, about two minutes. Immediately drain and plunge...Read More