Meanwhile, remove the woody ends from the green asparagus and cook in salted water for 10-12 minutes in good time. Melt the butter in a saucepan for the Hollandairse sauce, but do not heat it too much! Put the egg yolks with lemon juice, water and salt in a saucepan and place it in a hot water bath. Stir with a whisk (better an electric mixer) until the mixture is creamy. Take the pot out of the water bath (important, otherwise the sauce will curdle) and now gradually add the melted butter, first teaspoon at a time, then tablespoon at a time, stirring constantly. Season to taste with salt, pepper and cayenne pepper and serve immediately. Good Appetite!