Fresh steamed asparagus spears topped with the quickest Holland Sauce in the world. Mustard, Mayo, Caper, Green Olive! Steve says, it’s the best Hollandaise he’s ever had! I concurred! This is a definitely a GOAT!
Serves 2
For more servings multiply ingredients comensurate with need.
1/2 lb. fresh asparagus, rinse, then bend each spear till bottom third snaps off and discard.
Bring a couple inches of water to boil in saucepan. Place a wire mesh strainer over pot, add the aspargus to the strainer, cover and steam till done as tender as you like.
In small bowl combine and stir to evenly disperse ingredients:
2 T. veg mayo – I used Hellman’s Vegan brand
2 T. prepared yellow mustard – I used a new brand called BEST CHOICE, cheaper than the cheap, however better than any plain mustard ever, what makes it fluffy is a mystery, but it squirts like a mustard mousse, so it must be in the way it’s processed; all mustard-making companies should try this and see the difference
2 t. sm. capers plus 1 t. caper juice from jar
1 T. chopped pimento stuffed jumbo green olives, plus 1 t. juice from jar
To serve: On each small plate spoon a little Holland Sauce, then top with half the asparagus spears, then top with remaing sauce. Serve.
Notes: A side dish doesn’t get more simple than that, and your guests will rave about the sauce.
We like black pepper with most dishes. If you’re serving guests make the pepper mill available, okay?
ANIMAL-FREE SOUS-CHEF™ 