Boiled Asparagus with Hollandaise, Hollandaise Mousseline or Vinaigrette Sauce

Have the asparagus freshly picked, if practicable; trim the tops, and scrape or peel the stalks; then pare them into equal lengths, and tie them in small bunches, separating the larger ones from the smaller. Fasten them well with string. Boil the asparagus in plenty of salted water in an untinned copper basin, plunging them into the liquid; cover the vessel and let cook slowly. As soon as they are done drain them on a sieve, and afterward untie the bunches on a cloth and dress them symmetrically in a pyramid on a folded napkin; carefully reserve the handsomest ones for the top. Send to the table at the same time a good Hollandaise sauce (No. 477), or else a vinaigrette sauce.

Vinaigrette.—Put into a vessel six-hard-boiled egg-yolks rubbed through a sieve, smooth nicely while beating with a spoon, and incorporate slowly two gills of good oil, two spoonfuls of cold veloute sauce (No. 415), a little vinegar, mustard, pepper, chopped parsley or chervil. Serve this sauce the same time as the asparagus, or else serve them with a Hollandaise mousseline sauce (No. 477).