• 4 strips of hot toast
  • 1 tablespoon cold hollandaise sauce
  • about 48 tips of small green asparagus, cooked and hot


A small helping of asparagus, with melted butter or hollandaise sauce, is often served in summer as a separate and final course, followed only by fruit. However, strips of hot toast, spread with cold hollandaise sauce and sprinkled with small green asparagus tips, very hot, so that the sauce begins to melt, make a delicious savoury.