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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 or 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.
