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