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Asparagus, Hollandaise Sauce

Carefully open a quart can fine asparagus. Place in a saucepan with two quarts hot water, not boiling, and a tablespoon salt; warm up for ten minutes; carefully lift with a skimmer, drain thoroughly on a sieve. Then place on a hot dish with a folded napkin and serve with a hot Hollandaise sauce, served in a bowl separately.