Asparagus and Salmon with Hollandaise Sauce Protein

16 asparagus spears, trimmed
1 pkt sliced salmon
Cracked black peppercorns to season
1/2 cup Hollandaise sauce

Blanch asparagus spears in salted water until just softened and cooked. Wrap two spears of asparagus together with one piece of salmon, just around the mid-section of the asparagus. Arrange asparagus onto plates; season and pour over Hollandaise sauce.

Serves: 4 side-dish servings

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