Asparagus Spear With Hollandaise Sauce
|Fresh asparagus||3 Pound (Close Tipped Variety)|
|Boiling water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
Wash the asparagus thoroughly to remove any sand particles.
Break off each stalk as far down as it snaps easily.
Do not cut with a knife! The asparagus breaks off naturally where it is no longer tender.
Tie the asparagus together loosely and stand it upright in the bottom of a double boiler which has 2-3 inches of boiling water in it.
Invert the top of the double boiler over the asparagus tips.
The tougher ends of the stalks will cook in the boiling water while the steam cooks the tips.
When the asparagus is almost ready (7-10 minutes), uncover it and sprinkle with the salt.
Recover and cook 2-3 minutes more.
Do not let the asparagus get mushy.
Carefully lift the asparagus onto a warm platter and pour the hollandaise sauce over the middle, leaving the tips and the ends uncovered.