I try to eat a crapload of veggies every day. Of course, Mother Nature switches it up for me with different crop offerings each season, but even just three months can seem like an eternity if you’re eating the same exact thing, the same exact way…every. single. day. So I love finding new ways to keep it spicy in the vegg-room (heehee, see what I did there??).
Asparagus is on-point in spring, and it’s really versatile and easy to prepare, so I tend to eat a lot of it once March rolls around. Plus, not gonna lie: asparagus pee fascinates me. No shame. So I like to daydream about different ways to use it. This particular asparagus fantasy came to me while I was dreaming up my very own southern twist on Eggs Benedict (more on that later…), which included a jalapeño hollandaise drizzle, and I then thought Why not drizzle some jalapeño hollandaise right on top of tonight’s asparagus?! I mean, what harm could that possibly do??
So I did. Turns out it was a brilliant idea. The rich, yet airy, buttery hollandaise, with just a tinge of zesty jalapeño, is the perfect complement to the slightly crunchy, robustly-flavored asparagus. A match made in veggie heaven.
Everything comes together really quickly, so you have zero excuses not to make it. Unless you hate when your vegetables are really, really tasty. Or asparagus pee.
Prep Time | 2 minutes |
Cook Time | 5 minutes |
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