Asparagus with Hollandaise

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Asparagus:
1 bunch asparagus - cleaned and trimmed (approx. 16 - 20 spears)
2 tbsp. olive oil
2 tbsp. white wine

Hollandaise Sauce: 
2 sticks butter
5 egg yolks
2 tbsp. lemon juice
Salt and pepper to taste

Asparagus Preparation:
Rinse and clean asparagus. Cut bottoms of asparagus spears about 1" from bottom. Peel each spear 3" from bottom with peeler to expose white flesh. Sear spears over medium heat in 10" sauté pan with olive oil or butter until spears are well browned. Deglaze pan with white wine and cover with lid. Cook 4 minutes. Season asparagus with salt and pepper. Remove asparagus to serving platter and top with hollandaise sauce.
 
Hollandaise Sauce Preparation:
Bring small saucepan 1/2 full of water to boil. Turn heat off.  Moving quickly,  beat yolks in ovenproof bowl over hot water until yolks become frothy and slightly thick. Slowly drizzle butter into yolks beating vigorously to emulsify. Add lemon juice and salt and pepper to taste (2 tbsp. hot sauce optional). Keep in small metal saucepot over warm pot on stove.

Yields 4 servings - approximately 3.5 net carbs per serving