Pointes D'asperges Recipe

Cut off the tender green tips of asparagus about an inch and a half

long, cover with boiling water and cook until tender. Add salt just

before they are done. Drain and put the points into a saucepan with

butter, salt and pepper and a few spoonfuls of cream or Hollandaise

sauce, mix well and do not let it cook after the sauce is added. A

little nutmeg may be used if liked. Serve very hot.

Vote