If you find that you have picked up a bundle of uneven spears, have no fear! According to Stewart’s post, as you trim each spear to the same size, ensure that each stem measures about 5/8 inch thick. If your asparagus is a bit thicker on the end, she suggests shaving off the last two to three inches of the bottom outer layer with a vegetable peeler. This helps guarantee a final product that tastes just as good as it looks.
No classic asparagus dish comes complete without a rich hollandaise sauce, and Stewart continues to have your back. According to Martha Stewart, you can make a rich and airy hollandaise quickly and easily with eggs, butter, lemon juice, and a few seasonings. With a one-two punch of asparagus prepared to your liking served alongside a small container of hollandaise, any guest or family member that celebrates with you can get behind the time-tested flavor wrapped up in this dish.
