Mark Hix

Asparagus with hollandaise sauce

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Ingredients

  • 1 kg (2¼ lb) medium to thick asparagus

Method

  1. To prepare the asparagus, cut or break off the woody ends. Peel the stalks with a fine swivel vegetable peeler, starting about 5 cm (2 inches) down from the tips. Set aside.
    2. <