Ingredients
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1 1/4
-
2
-
3
-
1/4
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Asparagus With Hollandaise, French-inspired treatment of asparagus. Enjoy!, I adore this recipe, use it more for the sauce than anything, it comes together so perfectly and simply. Had it tonight with steak, shrimp and Brussels sprouts, heaven!, I cut down on the lemon juice from 3 tablespoons to 2. I should have cut it down to 1 tablespoon. Too lemony. Otherwise easy and tasty. I’m sure it’s just a matter of preference as far as the amount of lemon juice. This is, obviously, just my opinion.
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Steps
|
1
Done
|
'---------Spears-----------. |
|
2
Done
|
to Cook Asparagus Spears, Heat 1 Inch Salted Water to Boiling in Deep Narrow Pan or Coffee Pot. |
|
3
Done
|
Place Upright in Pan and Boil For Approximately 5 Minutes. |
|
4
Done
|
Cover and Cook 7-10 Minutes Longer or Until Stalks Are Crisp-Tender. |
|
5
Done
|
Drain. |
|
6
Done
|
'--------Pieces-------. |
|
7
Done
|
For Cooking Pieces of Asparagus, Cook Lower Stalk Cuts in 1 Inch of Boiling Salted Water For Approximately 5 Minutes. |
|
8
Done
|
Add Tips, Cover and Cook 5-7 Minutes or Until Crisp-Tender. |
|
9
Done
|
Drain. |
|
10
Done
|
'----------Hollandaise Sauce---------. |
