Asparagus Hollandaise

4 egg yolks ¼ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon white pepper Juice of ½ lemon ½ pound (2 sticks) butter, melted and clarified by pouring off milky residue 1 bunch asparagus spears (appro imately 2! stalks), trimmed and steamed "lace egg yolks, mustard, salt, pepper, and lemon #uice in blender and blend at high speed for 1 minute$ %hen put on low speed and slowly add clarified butter until mi ture thickens$ Very important: &o not scorch butter, and pour only the clarified butter ' not any milky residue ' into blender$ "our o(er steamed asparagus stalks$ Serves 4.