Asparagus with Easy Hollandaise Sauce

Directions:

Trim cut ends of asparagus to tender area.  Boil asparagus until just tender.  While boiling asparagus, make the hollandaise. 
 
Place yolks, salt, cayenne and cream in a blender.  Blend on high until mixture is frothy, about a minute or less.  With blender still running slowly add the hot butter in a steady thin stream.  When about half of the butter is added, put in the vinegar.  Continue adding the remaining butter.  Mixture will thicken as you add the butter. 
 
Plate asparagus on a platter.  Ladle some hollandaise across the asparagus and garnish with tarragon, parsley or edible flowers.  Serve with a Best Choice spiral ham and dinner is served!