You can be sure you take only the tender part of the asparagus to the pot by bending it from end to end until it snaps and keeping the spear, but I think this wasteful. I like to chew on the fibrous, gnarly part at the table and get what I can. However, if you do want only the tender part, save the bases, as they make great soup.
Wash the asparagus, then make the hollandaise. Put the vi