Recipe Name: Asapargus Hollandaise
2 bunches large size asparagus (4-6 spears per person)
1 1/2 cups hollandaise sauce
There are several schools of thought on how to prepare asparagus. The traditional method is to bend the stalk gently from tip to stem until it breaks naturally. The stem end is usually tough and fibrous and may be discarded. An alternative is to cut a deep peel off the stem end of the stalk (taking it down 1/16" all the way around). This eliminates much of the outer fibrous layer and provides a longer portion of edible stalk. With either method, you can peel the skin off the entire stalk if you prefer. For appearance's sake, cut all the stalks to the same length.
In a sauce pan large enough to hold the asparagus in one layer (use 2 pans, if necessary, or cook the asparagus spears in batches), bring 2" of salted water (water should be salt so it tastes like ocean water---salty) to a boil.
It's essential to blanch the asparagus spears in a shallow pan so they can't bang around and break apart. Boil the asparagus in a single layer for 3 minutes, or until crisp, but cooked.
To Serve: Arrange the asparagus in parallel rows on a warmed serving platter. Ladle a streak of hollandaise across the center of the stalks. Serve the rest of the hollandaise on the side.