There’s nothing like fresh asparagus straight out of the garden. The next best thing is getting some fresh asparagus from a local farmers market.
Don’t overcook the asparagus or they will be mushy. Asparagus can be steamed or added to a pot of boiling salted water for just a few minutes. Test with fork often, and remove from heat when still a bit firm, as they will still slightly soften after being removed from heat.
Strain immediately.
I used Mornay Sauce for this recipe, other common sauces to use are Béarnaise Sauce or another good one is Hollandaise Sauce.

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