Something I've never had in my many years (never mind how many) is Hollandaise sauce. I've heard about it a lot, but have never even been tempted to make it. So since it is supposed to go perfectly with asparagus, I thought I'd give it a try. It was pretty easy to make, but I have to say I don't think I've missed much. I'm not going to include the recipe, but if you're interested look it up on the food network under Alton Brown. Really it's just egg yolk with a lot of butter, a little lemon juice and cayenne mixed in. I prefer my asapargus with just the butter, or even without butter and just a bit of olive oil. Basically I think the French just tarted up something would have been better left alone.
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