Start with preparing 2 pounds of white asparagus. White asparagus tends to have thicker, tougher outer layer compared to green asparagus, so it needs to be peeled. Start roughly a ½-inch below the tips and peel down the stalk. Once peeled, cut off the bottom, woody part of the stalk. Cut about ½ - 1-inch from the bottom until you see a still moist, tender section.

As a tip, save the peels and bottoms and you can use them while boiling the asparagus, or reserve for later if you plan to make white asparagus soup, or a vegetable broth.

Set a pot over high heat on your stove and fill with enough water to fully submerge the asparagus. Once the water is boiling, add 2 teaspoons kosher salt, 2 teaspoons granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon butter. Once the salt and sugar are dissolved, gently add the asparagus and lower the heat slightly. Boil until the asparagus is softened and tender, but still has a bit of bite, about 10-12 minutes (thicker stalks can take up to 20 minutes, however).

Once cooked, gently remove the asparagus with a slotted spoon or strainer. You can serve individual portions on a plate or add it all to a serving plate.

While the asparagus is cooking, you can make the hollandaise sauce.

In a blender or food processor, add 3 large egg yolks, a pinch of salt, 1 tablespoon fresh lemon juice, and 1 tablespoon white wine vinegar if using. Blend until everything is mixed and a little frothy.

Slice a ½ cup of unsalted butter into cubes and place in a microwave safe bowl or a glass measuring cup with a spout (this makes it easier to pour). Cover and microwave for about 30 seconds, stir, and continue microwaving in 10 second increments until fully melted and very hot.

With the blender going, slowly drizzle in the hot butter until the sauce is fully emulsified and can coat the back of a spoon. Make sure to go slowly here to keep it from breaking; the whole process should take over a minute of drizzling in the butter.

Add a pinch of cayenne (if using) and give it one more quick blitz.

Spoon over your plated asparagus and top with another pinch of cayenne or nutmeg. Top with some fresh parsley or chives if you like and serve warm.