Easy Microwave Hollandaise
Technically this isn't a real hollandaise sauce, but it tastes about the same and it's much easier to make. My kids love it, so I often make it for them to have on asparagus or artichokes or broccoli. Lemons aren't local, but you really have to have them or give up on Hollandaise sauce.
How to make hollandaise:
Cut a lemon in half and squeeze one half. Pour the lemon juice into a cream pitcher and add a pinch of kosher salt. Add a tablespoon of water and two tablespoons of butter and microwave the pitcher until the butter melts, about one minute. Crack an egg into the pitcher and immediately stir with a fork before the egg has a chance to cook. Microwave again, for ten or twenty seconds at a time, stirring well between each microwave session. Soon the sauce will begin to thicken around the edges so be sure to mix the edges well. After a minute or two, the sauce will thicken all the way to the middle, and then it is done. Serve over poached eggs and asparagus, or just over asparagus.