Hollandaise salad

1. Boil potatoes for 15 minutes or until tender. Meanwhile, cook asparagus in boiling water for 7 minutes, drain and plunge into cold water.
2. HOLLANDAISE SAUCE: Melt the butter, then skim the froth from the surface and allow the butter to cool until tepid.
3. Whisk the water, egg yolks, salt and pepper in a heavy-based saucepan for 30 seconds until light and frothy. Place over a very low heat and whisk for 3 minutes or until mixture leaves a ribbon trail.
4. Remove from heat and whisk in the butter, a little at a time, until the sauce thickens. Stir in the lemon juice and mustard.
5. Pour the sauce over the potatoes and asparagus and toss to coat. This dish is irresistible served warm or cold.