Asparagus in Parchment with Raspberry Hollandaise



  1. Break the tough ends from the asparagus, divide into 4 equal portions, and place on 4 pieces of parchment paper. Season with VOM FASS Salt and sugar and close each parcel with 1 teaspoon of butter.
  2. Cook the asparagus in parchment parcels for 30 minutes in a 350° oven.
  3. Meanwhile, whisk together the white wine, VOM FASS Raspberry Balsamic Vinegar, and egg yolks; hold the bowl over a pan of simmering water as you beat until fluffy. Remove bowl from the simmering pan, and slowly stir in the melted butter; season with VOM FASS Salt and cayenne pepper.
  4. Open the parchment parcels, place the asparagus on hot plates, and serve with Raspberry Hollandaise sauce.