Asparagus with Hollandaise Sauce - Fountain County INGenWeb Project

Can asparagus – put can in hot water for 15 minutes, but do not open it; open can very carefully and lift out the asparagus.  (If fresh asparagus is used cook as usual and serve with sauce.

Hollandaise Sauce – two tablespoons butter, one T of flour, two eggs, one half teaspoon salt, 1/8 tsp pepper; 2 T. Taragon vinegar or lemon juice; one T Chopped onion, one C. Boiling water.  Put the onion in the vinegar, bring to the boiling point then cool.  Rub butter   and flour together; add gradually the water, stir until boiling and add the strained vinegar.  Take from the fire, stir in gradually the beat yolks of eggs.  Heat very gently just a moment, add the salt pepper, and strain.