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Fresh Asparagus, Hollandaise Sauce

Neatly scrape, cut off the ends of the stalks and wash a large bunch of fresh asparagus, tie them in two bunches and plunge in two quarts boiling water with a tablespoon of salt and boil for twenty minutes. Carefully remove without breaking, dress on a hot dish with a napkin over it and serve with a hot Hollandaise sauce separately.