Oven roasted asparagus with mascarpone Hollandaise from Food52

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Notes about this recipe

  • mharriman on June 10, 2020

    This is a fast, easy sauce to make. The Food 52 photo of the sauce is much thicker looking than mine, and I think it’s because the photo was taken at least 24 hours after the sauce was made. I followed the directions exactly but the sauce came out thin. Even so, we liked it. It was good over the roasted asparagus as well as with the main dish that accompanied it- crispy garlic chicken. Update: It was much thicker and even better tasting after sitting in the refrigerator for two days. Take away: make this at least 24 hours ahead of when you plan to use it for best results.

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