Asparagus with Hollandaise
When serving asparagus as a separate course, serve 8 to 10 spears. When serving as a side dish 5 to 6 is ample unless your family loves asparagus as much as mine, Then fix as many as you wish. Use only fresh tender, crisp spears, store them with their ends in cold water for a day if necessary.
Asparagus
Salt
Water
Bring water to boil in a large skillet; add salt; plunge spears into boiling water in a single layer and cook just until tender, 1 to 3 minutes, depending upon the diameter of the spears. Remove and serve immediately or plunge into iced water and cool. May be reheated quickly in boiling water or served cold.