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You couldn’t possibly find a more Dutch way of eating asparagus than this. And, for those of you who feel the need to point out that Hollandaise sauce is French, some historians believe that it was actually invented in the Netherlands and then taken back to France by the Huguenots. A recipe for Hollandaise sauce appears in a Dutch cookbook by Carel Baten, which dates from 1593. Once looked down upon as peasant food (note the humble way it was painted), the Dutch now consider asparagus to be ‘white gold’. Heritage aside, this simply is the best way to enjoy this delicious delicacy.

See Also

Steamed Asparagus with Ham, Egg, Potatoes & Butter Sauce

Roasted Asparagus Salad with Chevre & Honey

Asparagus Tart