Steamed Asparagus with Hollandaise Sauce
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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