Steamed Asparagus with Hollandaise Sauce

2 eggs
1/2 cup bacon grease
2 T fresh squeezed lemon juice

Combine all ingredients in a saucepan over low heat, stirring constantly. Cook until thickened. If the sauce appears lumpy, remove from heat, transfer to blender and blend until smooth. Place hollandaise sauce into a carafe and allow guests to pour over steamed sparagus to taste.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000