Asparagus With Chardonnay Bernaise

1 pound asparagus 

1 quart water
2 teaspoons salt
1/2 cup chardonnay wine
1/3 cup butter
1 minced green onion
2 egg yolks
1 tablespoon minced parsley
1 tablespoon minced tarragon
1 teaspoon salt
1/2 teaspoon pepper

1. Break asparagus into pieces and discard the tough ends. Bring water to a boil and add salt and asparagus. Cook for about 5 to 10 minutes until asparagus is just tender. Drain and serve with the sauce.

2. Chardonnay Bernaise: Briefly cook onion in the butter in a small saucepan and add wine wine and cook until the wine is reduced by half. Remove from heat and whisk in egg yolks until sauce is slightly thickened. Add the parsley, tarragon, salt and pepper and serve over the asparagus.