The combination of asparagus and hollandaise is quintessential in French cooking. Steamed asparagus is typically used, but the combination gets even better when the asparagus is roasted; the browning adds deep flavour to the sweet and verdant vegetable. When roasting the asparagus, America’s Test Kitchen discovered that thicker spears held up better to the high heat. This recipe works best with thick asparagus spears that are between 1/2 and 3/4 inch in diameter. Peel bottom halves of asparagus spears until white flesh is exposed, then toss with oil, salt, and pepper in bowl.

Source: National Post May 07, 2018 18:33 UTC