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chefgirl9614

Springfield, Missouri

Member since Mar 2009

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Reviewed Roasted Asparagus with Hollandaise

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely perfect! This version is a little thinner in consistency but perfect for the asparagus application. If I'm making Eggs Benedict I just add an extra yolk and it thickens up nicely. For the people who seem to say Ina's dishes are too salty, please make note that she ALWAYS uses kosher salt when cooking (she tends to use table salt"

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