Asparagus in Mock Hollendaise Sauce

Asparagus with Mock Hollandaise Sauce

1 pound fresh asparagus
2 egg yolks
1 cup water
2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon margarine

Snap off rough ends of asparagus. Cook asparagus, covered in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep water.

Place egg yolks in a small bowl; stir well with a wire whisk.

Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly; until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly' 2 minutes or until temperature reaches 160 degrees. Remove from heat; stir in lemon juice and margarine.