Fresh Asparagus with Hollandaise Recipe
.
Summary
Ingredients
Asparagus - 2-2 1/2 lb
Boiling water
Salt - 1 1/2 teaspoons
Butter or margarine - 1/4 cup, melted
Hollandise sauce
Directions
GETTING READY
1) Break the tough ends of asparagus.
2) Wash asparagus well under cold running water, if sandy, scrub with brush.
3) Using vegetable parer, scrape the skin and scales from stalks.
4) Tie the stalks in a buch with string or rubber band.
MAKING
5) In a deep saucepan, place the bunch upright
6) Add about 2 inches deep boiling water with salt.
7) Let the water boil in a covered pan for 15 to 20 minutes.
8) Pierce lower part of stalks with fork, to see if they are tender.
9) Do not overcook.
10) Drain asparagus well, reserving liquid to use in sauce and being careful not to break stalks.
SERVING
11) In a heated vegetable dish, arrange the asparagus stalks and pour butter over all.
12) Serve the stalks with Hollandise Sauce and lemon wedges.
1) Break the tough ends of asparagus.
2) Wash asparagus well under cold running water, if sandy, scrub with brush.
3) Using vegetable parer, scrape the skin and scales from stalks.
4) Tie the stalks in a buch with string or rubber band.
MAKING
5) In a deep saucepan, place the bunch upright
6) Add about 2 inches deep boiling water with salt.
7) Let the water boil in a covered pan for 15 to 20 minutes.
8) Pierce lower part of stalks with fork, to see if they are tender.
9) Do not overcook.
10) Drain asparagus well, reserving liquid to use in sauce and being careful not to break stalks.
SERVING
11) In a heated vegetable dish, arrange the asparagus stalks and pour butter over all.
12) Serve the stalks with Hollandise Sauce and lemon wedges.
