Peel the asparagus thoroughly and boil for 20 to 30 minutes in lightly salted water. Remove from water and keep warm. Meanwhile, whisk egg yolks, lemon juice, Celis White, pepper & salt together in a saucepan to a creamy consistency. Place the saucepan on a very low flame, making sure that the mixture doesn"t boil! Whisk the mixture until it has doubled in volume. Carefully stir in the melted butter.
Serve the asparagus with the sauce, garnish with parsley and pour a refreshing Celis White. Bon appetit!