Asparagus & Hollandaise sauce


  • A bunch of white asparagus
  • Chopped parsley


The asparagus season is here, Didden has a recipe for you.

  • Peel the asparagus and tie them into small bundles.
  • Plunge them into boiling salted water and cook for 20 to 30 minutes from the time they come back to the boil (the cooking time depends on their size).
  • Drain them and place them on a serving dish covered with a cloth to absorb the excess water.
  • Heat the Didden Hollandaise sauce in a saucepan, double boiler or microwave (2 minutes).
  • Arrange the asparagus on the plate and top with the Hollandaise sauce, adding a little chopped parsley for colour.