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