Since first discovering oven-roasted asparagus a few years ago, I almost always prepare them this way. They are so easy to prepare and the cooking method preserves the taste of the asparagus. If you want to grill them on a barbecue, thread a few spears onto a skewer, just below the tip and about 1 inch (2.5 cm) from the base. These so-called asparagus rafts prevent any from slipping through the grate. As I love asparagus with butter, I prepared a hollandaise sauce that can be modified and combined with several other recipes. The remaining sauce can be refrigerated. Garnish a spoonful of it on a grilled fish fillet or a poached egg. The sauce melts over the warm fish and egg and is delicious!
