60 asparagus sticks
300 ml Hollandaise Sauce or hot melted butter
300 ml Hollandaise Sauce or hot melted butter
method
1. Cut off the spurs by shaving with the point of a knife and peel the ends with a vegetable peeler. Wash, place 6 heads together and tie into portions, cutting the ends straight.
2. Place the bundles into gently simmering salted water in a shallow pan and cook for 10 minutes.
3. When tender, remove from the water, lifting by the string with the point of a knife.
4. Serve on an asparagus dish with an inset drainer or on a folded table napkin.
5. Remove the string with a sharp knife, cutting away from the direction of the tips and serve with a sauceboat of one or both of the sauces.
2. Place the bundles into gently simmering salted water in a shallow pan and cook for 10 minutes.
3. When tender, remove from the water, lifting by the string with the point of a knife.
4. Serve on an asparagus dish with an inset drainer or on a folded table napkin.
5. Remove the string with a sharp knife, cutting away from the direction of the tips and serve with a sauceboat of one or both of the sauces.
serving amount
serves 10
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