White asparagus with hollandaise sauce
Instructions:
White asparagus spears are generally thicker
than their green counterparts, so be sure to trim
the tough ends of the stalk and cook until they
are perfectly crisp-tender.
6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white
asparagus, peeled and tough ends
of stalks trimmed by 1 inch
Hollandaise Sauce
- Bring the water to a boil in a large stockpot, and add the salt. Place the asparagus spears in the water; cook just until tender, about 5 minutes.
- Gently transfer to a colander to drain, being careful not to damage the tips.
- Blot dry with paper towels, and arrange on a large serving platter.
- Serve warm with hollandaise sauce.
- S E R V E S 6 T O 8