Ingredients:

• 1 can/jar of El Navarrico thick white asparagus
• 2 egg yolks
• 1 tablespoon of lemon juice
• 1/2 cup of unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Open the jar or can and drain the asparagus well. Leave them aside.
2. For the hollandaise sauce, fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat. In a heatproof bowl that fits snugly over the saucepan, whisk the egg yolks and lemon juice together until well combined.
3. Place the bowl over the saucepan (make sure the bottom of the bowl doesn't touch the water) and whisk continuously until the mixture thickens and doubles in volume, about 2-3 minutes.
4. Gradually pour the melted butter into the bowl while whisking vigorously until the sauce is thick and creamy. Season with salt and pepper to taste.
5. To serve, arrange the cooked asparagus on a serving platter and pour the hollandaise sauce over the top. 
6. Optional: Consider topping with edible flowers and decorating the plate with radishes for color and texture contrast. You could also try adding a bit of black alioli for a different kick in flavor.
7. Serve immediately.

Enjoy your delicious white asparagus with hollandaise sauce!