Asparagus with Hollandaise Sauce

From EATZ with my tweaks in ( ) because of availability in my kitchen

INGREDIENTS for the sauce

 1 small shallot (1/4 yellow onion)
4 whole black peppercorns
3 fluid ounces white wine
1 fluid ounce white wine vinegar (Apple cider vinegar)
3 egg yolks
1 teaspoon fresh lemon juice
8-12 ounces clarified butter
Cayenne pepper as needed (white pepper + paprika)
salt s needed

DIRECTIONS for the sauce

In a small saucepan, combine the shallots, peppercorns, wine and vinegar. Reduce over low heat to about 1 tablespoon. Strain the reduction.
In a stainless steal bowl, add the egg yolks and shallot reduction. Using a whisk, whip the mixture until "ribbon stage" (it will look pa;e yellow and slightly thick). Whisk over a "bain-marie" until the mixture has just thickened. Do not scramble the eggs, control heat by removing and returning bowl from "bain-marie". Slowly drizzle in the lukewarm clarified butter 1 ounce at a time. When consistency has reached a velvety smooth texture, add lemon juice. Season with a bit of cayenne pepper and salt and serve immediately, sauce keeps thickening and does not look as nice ;-)

DIRECTIONS for the asparagus

Put asparagus in boiling water for about 12-16 min depending on size and thickness and transfer to iced water for a minute or so. Drain water and serve.