Oven roasted asparagus with mascarpone hollandaise
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Asparagus and Hollandaise is a match made in heaven. I always made my Hollandaise with butter and egg and lemon but decided one day to try a variation on the tried and true. Instead of the butter I added mascarpone and discovered it is a wonderful way to switch it up a bit. The mascarpone is thick and creamy and there is no danger of it breaking like butter. Its kind of a lazy mans (or woman's) hollandaise. Its wonderful on cold or hot asparagus or other vegetables. — sdebrango
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