THIS DISH MARRIES TWO GREAT SEASONAL INGREDIENTS — ASPARAGUS AND MORELS — AND BATHS THEM IN A HOLLANDAISE LIGHTENED WITH BEATEN EGG WHITES. THE AIRY TEXTURE OF THE SAUCE COMPLEMENTS BUT DOES NOT OVERPOWER THE FIELD GREEN INTENSITY OF THE ASPARAGUS AND THE LOAMY NUT-LIKE FLAVOR OF THE MORELS.
THE RECIPE MAY SEEM COMPLICATED, BUT I HAVE ORGANIZED IT SO EVERYTHING COMES OUT TOGETHER, WHICH IT MUST. IF YOU WANT, BOIL THE ASPARAGUS AHEAD OF TIME, ROLL THEM IN A TEA TOWEL, BUT KEEP THEM AT ROOM TEMPERATURE UNTIL READY TO SERVE.
BON APPETIT!
