Hollandaise can be a tricky but this is an easy version and good if you are in a hurry.
200ml crème fraiche, full fat
1 tsp cornflour
2 large egg yolks
2tsp white wine vinegar
2 tsp lemon juice
30g butter, softened
Prepare the asparagus by snapping off the woody ends. If you want the chef style look, run a speedy peeler over the ends to make them very tender and pretty. Steam the asparagus according to preference.
Meanwhile, spoon the crème fraiche into a small saucepan, then add the rest of the ingredients except the butter. Whisk them all together with a whisk, then over a medium heat, bring the whole lot up to simmering point, whisking continuously, until the sauce has thickened. Now remove it from the heat, taste and add seasoning, more vinegar or lemon juice if needed. Whisk in the butter and serve with the steamed asparagus. The sauce can be reheated, if made in advance.