Asparagus with Hollandaise Sauce


Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me


Techniques & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes


Pasta & Dumplings

Pizza, Wraps Sandwiches


Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Serves 4 to 6


Fresh springtime asparagus and classic Hollandaise sauce.  You’d expect to pay a kings ransom for it in a prestigious restraint but you can have it at home when asparagus in season, for a fraction of the price because, once you’ve mastered Hollandaise Sauce, this recipe is a no-brainer. 


5 or 6 spears of asparagus per person

half a lemon

Hollandaise Sauce


Follow the instructions for choosing and preparing asparagus in my Asparagus article.  Bring a large pot of water to the boil.  The half lemon and the asparagus.  Cook to desired degree of doneness.  Drain well and place on serving plate.  Pour the Hollandaise Sauce over and garnish with a curl of lemon peel.




This space available for advertising.


Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

advanced web statistics