|Fresh asparagus||750 Gram|
|Hollandaise sauce||1⁄2 Cup (8 tbs)|
Stand bundles of asparagus in a large saucepan with the tips at the top.
Add salt and 5 cm (2-inches) of water.
Allow to cook for 15 minutes with lid on tightly.
Arrange asparagus on individual plates, keeping all the tips at the same end.
Pour hollandaise sauce on tips only and serve immediately.