“French-inspired treatment of asparagus. Enjoy!”
READY IN:
32mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. ---------Spears-----------.
  2. To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot.
  3. Place upright in pan and boil for approximately 5 minutes.
  4. Cover and cook 7-10 minutes longer or until stalks are crisp-tender.
  5. Drain.
  6. --------Pieces-------.
  7. For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes.
  8. Add tips, cover and cook 5-7 minutes or until crisp-tender.
  9. Drain.
  10. ----------HollandaiseSauce---------.
  11. To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan.
  12. Stir vigorously.
  13. Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken.
  14. Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.

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