White Asparagus with Hollandaise Sauce
The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
- Servings: 8
Source: Martha Stewart Living, April 2002
- 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 for white asparagus
Bring the water to a boil in a large stockpot, and add the salt. Place 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.