Boil some water in your Cristel asparagus cooker.
Clarify the butter.
Peel the asparagus sticks and tie them together in similar-sized bunches.
Immerse the asparagus in the boiling water and leave to cook for 5 to 6 mins. Check that they are cooked and chill in ice cold water.
Drain and set aside.
Place the egg yolks and a tablespoon of water in your Cristel bain marie. Begin
beating with a whisk. Beat the yolks as you would a sabayon or zabaglione.
Add the clarified butter a bit at a time. Continue whisking the sauce. Season and add the lemon juice.
Keep the sauce warm in the bain marie.
Cut the asparagus.
Plate the asparagus on a bed of the warm sauce. Garnish with the fresh herbs.