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Serve mixture over salad greens. Makes about 4 servings.
Easy Hollandaise Sauce
Melt 2 tablespoons butter in top part of double broiler; blend in 2 tablespoons flour; add 1 cup hot water. Cover over hot water until thickened, stirring constantly. Add 1/2 teaspoon salt and 2 tablespoons lemon juice; blend. Keep over hot water until ready to serve. Pour over 2 egg yolks, stirring constantly. Return to double broiler and reheat. Serve at once. Note: Hollandaise is also available in jars and in envelopes to mix from.
Vinaigrette sauce
Mix 3 tablespoons vinegar, 6 tablespoons salad oil, 1 teaspoon salt, 1/4 teaspoon pepper, dash of cayenne, 1 tablespoon chopped pickle, 1 teaspoon minced onion and 1 teaspoon minced parsley. Serve over chilled cooked asparagus.
Quick variations: (1) Sprinkle hot, buttered asparagus with grated Parmesan or Romano cheese, toasted almonds, capers, crumbled blue cheese, bits of crisp bacon, sauteed, chopped mushrooms, or chopped anchovies or hard-cooked eggs; (2) Serve asparagus, hot or cold, with French dressing or mayonnaise.
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