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Serves: 6
3
pounds fresh asparagus (green or white)
1 1/2 cups
hollandaise sauce
1/3 cup
whipping cream
1/2 cup baked ham, cut into small strips
2 tablespoons
chopped parsley
Peel and trim the asparagus. Boil 4 quarts of water in
a pot. Cook asparagus in boiling water for 5 to 7 minutes, until just tender.
Gently remove asparagus from boiling water and refresh in cold water for a
minute. Drain on paper towels, and arrange on a serving platter.
Whip the
cream until it holds soft peaks and fold it into the hollandaise. Fold the ham
into the sauce with chopped parsley.
Serve the sauce with the warm
asparagus.
