2 Reviews

I steamed the asparagus just until done going against usual protocol of roasting asparagus. Excellent instructions, too. Don't leave the room even for a second as I did because my sauce was not as smooth as it should have been. Directions read to whisk constantly and for good reason. Reviewed for Veg Swap July.

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COOKGIRl July 07, 2010

Delicious! Using fresh asparagus I boiled it for 7 minutes. The Hollandaise Sauce was very tasty! There isn't any vegetable better in the Springtime than fresh asparagus and will go well as a side dish with any entree! We enjoyed it and will have this recipe again for dinner. Prepared as a participant in the Aus/NZ Swap #39 April 2010.

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Seasoned Cook April 08, 2010
Asperge Violette: Violet Asparagus With Hollandaise Sauce