1lb.fresh asparagus, rinsed and trimmed,
1/4 tsp.Adams Reserve Truffle Salt,
*pepper to taste,
1Heat a skillet on medium-high. Add 1/3-inch water to skillet and bring to a gentle boil.
2Meanwhile, in a separate saucepan gently heat Hollandaise and truffle salt on medium-low.
3Add asparagus to simmering water and cook 2 - 4 minutes until just bright green but not soft. Remove from heat and drain.
4Serve warm with Truffle Hollandaise.
No Nutritional Information Available