Hollandaise is a very popular topping for cooked (usually steamed) asparagus.
Here I serve it with roasted asparagus, and the combination is lovely.
1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 recipe Hollandaise Sauce
Preheat oven to 400 degrees Fahrenheit.
Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.
Line up the asparagus spears in a single layer in a baking dish or pan.
Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.
Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.
Meanwhile, prepare the Hollandaise Sauce.
Transfer the roasted asparagus to serving plate(s). Spoon the sauce over the asparagus, and serve.
-- 4 servings