I have been writing this column for about a year now. I was initially interested in undertaking it to inspire home cooks to try new healthy recipes and to promote my acupuncture practice. Well, mission accomplished. Now is the time to diversify. In a new column coming soon to the Gay & Lesbian Times, I will share some information about Chinese medicine.

As far as the healthy part, well, I say everything in moderation. For the most part, I eat healthy and stay fit. I do my Pilates at the Body Alchemist, work out at Barry’s Bootcamp and play tennis at the Hilton, but I still have 20 extra pounds on my build that I don’t need. Why?

Plain and simple, it’s because of recipes like this asparagus dish that melds fresh asparagus and a rich and creamy hollandaise sauce. It’s an all-time great classic. Eating the dish is a nice metaphor for sex: Your hand picks up a firm, steamy spear of asparagus covered in a hot, thick wad of sauce and pop! It’s in your mouth. That, my friends, is a palategasm. The dish makes a perfect first course to any special dinner or a luxurious vegetable side dish part of a main course. In fact, I have even been known, at the height of the season, to serve the asparagus as a light main dish for lunch, accompanied with a salad and lots of crusty french fries. The dish is not for those who want to fit into their new summer swimsuit but for those who love to savor the richness of a moment.

Once the asparagus is ready, I add a rather wicked hollandaise sauce. If you are feeling a little health conscious, simply add a generous sprinkling of shaved parmeggiana-reggiano.

First, using both hands, take each stalk of asparagus and bend it until its woody end snaps. Trim the ends to neaten and even the length. Bring a steamer to boil and lay the asparagus in it. Season with salt and place a lid over it. Let the asparagus steam for four to six minutes or until just tender in the stem. You can test it with the tip of a knife.

Then transfer the asparagus to a warm serving dish and drizzle the hollandaise over the tips, or over the whole thing. Sometimes I will just sauté the asparagus in a covered pan with lightly salted water. If you are preparing the dish for guests, don’t forget to offer a finger bowl and napkins. Most people eat asparagus hollandaise with their fingers. This recipe is only worth making with fresh asparagus. Asparagus is in season beginning mid April and until mid June. So, make the most of the season as you can.

As I turn the big 40 in two weeks, I am realizing the art of enjoying the moment and not being a slave to health and fitness, at least not all the time. But I am not going to change the health focus of this column. The recipes will continue to be healthy. But with a fresh seasonal ingredient like asparagus and a creamy hollandaise sauce, I want to shout from the top of the world: Have yourself a palategasm!

Preparation time: 10 minutes

Cook time: 10 minutes

Yields: 1 cup

Ingredients

Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. You can use a double boiler. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, and whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the asparagus. You could even use it for eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.