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Asparagus with Hollandaise Sauce
- Serves
4
- Difficulty
Easy
Published 2009
Melted butter, great! Vinaigrette, fine! But hollandaise - oh God, what a combination! There is no better luxury to bring to the mouth on the end of a quivering green spear. Don’t get me wrong, I do adore asparagus. I’m bad-mannered and greedy for it, but sometimes it’s just a vehicle for hollandaise.
Ingredients
500 g
Method
You can be sure you take only the tender part of the asparagus to the pot by bending it from end to end until it snaps and keeping the spear, but I think this wasteful. I like to chew on the fibrous, gnarly part at the table and get what I can. However, if you do want only the tender part, save the bases, as they make great soup.
Wash the asparagus, then make the hollandaise. Put the vi
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