2-2 1/2 lb. asparagus
Boiling water
1 1/2 tsp. salt
Hollister Hollandaise (recipe)

Cut off the tough ends of the asparagus and scrub well. Scrape the skin and scales from the stalks.

Bunch the stalks together and tie with string. Place upright in a deep saucepan and add boiling water to a depth of about 2 inches. Add salt. Bring the mixture to a boil, cover and cook for 15-20 minutes.

Pierce the lower part of the stalks with a fork to test tenderness. Do not overcook. Drain well. Arrange the asparagus in a serving dish and drizzle with Hollister Hollandaise. Serves 4-6.