Ina’s approach makes the whole process a lot easier.
The problem is, hollandaise is a bit of a faff, as the British say.
A tablespoon of hot water added to the sauce right before serving can help rewarm it.
Simply Recipes / Getty Images / Ivy Manning
While the sauce is being made, Inaroasts olive oil-slicked asparagusin a 400F oven on a baking sheet.
Its a quick and hands-off way to cook asparagus that is foolproof, too.
Since I never have those on hand, I use standard large eggs with no trouble at all.
Simply Recipes / Ivy Manning
I also substitute black pepper withwhite pepper.
Ina likes a lot of pepper, but I add just a few pinches.
The splurge is worth it for this decadent dish.
The spout helps direct the butter more slowly and steadily into the blender.
As for the roasted asparagus, I recommend checking the spears after theyve been roasting for about eight minutes.
The size of asparagus stalks varies as widely as individual tastes do.
Thanks to Ina, its also a dish I can make without stress or investing in any special equipment.
