Asparagus with Hollandaise sauce

For the sauce: Melt the butter. Clarify by removing the foam that forms on the surface and gently pouring the melted butter into a bowl, making sure not to pour in the cloudy deposit at the bottom (whey). Remove from the heat and gradually add the clarified butter. In a saucepan, whisk the yolks with the water over very low heat until the temperature reaches 50 to 55°C/131°F. The yolks must have a foamy consistency. Add the lemon juice and season with salt. Fill the casserole with 3 quarts of water and bring to a boil. Steam the asparagus in the steamer basket for about 10 to 15 minutes. Check the doneness of the asparagus by pricking with the tip of a knife: it must be tender. Serve hot with the hollandaise sauce.