4 lemons

1 quart vegetable stock or water

1 fresh bay leaf

1 cup white wine

1 tablespoon whole

black peppercorns

1 tablespoon yellow mustard seeds (optional)
1 teaspoon celery seeds (optional)

2 large egg yolks

1 tablespoon tarragon or Champagne vinegar

Kosher salt, to taste

Cayenne pepper, to taste

1 stick plus 3 table-

spoons unsalted

butter, diced

1 pound asparagus, trimmed and ends peeled

1 pound large shrimp, cleaned and deveined