Hollandaise vs Lemon Chive Bechamel in VM

[Guest guest]

I am looking to serve a nice lemony sauce over asparagus (California

asparagus is in season and wonderful right now) for Easter dinner. I

looked in the VM cookbook and found a " Mock " Hollandaise and a Lemony

Chive Bechamel. The Mock Hollandaise really did not appeal because it

uses mayonnaise, lemon juice, and sour cream-- not really full use of

Vita Mix and mayonnaise really did not appeal to me, when I want to do

something special. The other one, I could leave chives out and make it

just Lemony. Just not sure.

Anyone make a good lemony sauce to use over veggies in the VM?

Thanks for any suggestions.

Velda