The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.
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.
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.