Asparagus with Hollandaise

Asparagus with hollandaise sauce is as classic a vegetable dish you can make. It’s the king of green vegetables. The fresh stuff begins arriving here in late winter and is in full swing by early spring. The bounty continues through early summer before the fresh local supply dwindles and is replaced by imports from faraway places. Take advantage of the season because fresher always tastes better.

Cooking fresh asparagus is also simple and easy. Although I love roasted, it requires more prep than boiling. When buying yours, choose firm spears with tight, deep green or purplish tips. Chop off the bottom 2 inches and you’re good to go if the ends look green and moist. Prepare the same day if possible, but if you must wait, trim the bottoms like you would fresh flowers and place in a jar or glass with a couple inches of water.

This pairs perfectly with meat or fish and was the side I chose for the main course of my Creole dinner. It’s so good I can eat an entire bundle by myself unless my wife catches me, then I share.