2 pounds small red potatoes -- halved
3 tablespoons olive oil
2 tablespoons fresh sage leaves, chopped
Salt and freshly ground pepper
2 cloves garlic -- unpeeled, root end removed
Preheat oven to 400°
In a bowl, toss potatoes with oil, sage, salt and pepper. Place cut-side down in roasting pan and cover pan with foil.
Roast covered for 30 minutes, toss and add garlic cloves. Return to oven and roast uncovered for 30 minutes longer or until potatoes are tender and browned and garlic has softened. Squeeze garlic from skin before serving.
Wash and trim your asparagus. Either by cutting them or you can use a vegetable peeler on the bottom inch to an inch and a half of the asparagus chute depending on the length of the asparagus. This takes off the fibrous strands that are not very palatable in my opinion.
In a saucepan blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water to stop the cooking process. Drain well.
BASIC HOLLANDAISE SAUCE
From Better Homes and Gardens Cook Book
½ cup butter
3 beaten egg yolks
1 Tbp. water
1 Tbp. fresh squeezed lemon
1/8 tsp. salt
Dash cayenne pepper
1. Cut the butter into thirds and bring it to room temperature.
2. In the top of a double boiler, combine egg yolks, water, lemon juice, dash of cayenne pepper and salt. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir about 2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with poached eggs. Makes 3/4 cup sauce (six, 2 tablespoon servings).