Grilled asparagus with hollandaise sauce. The first spears of asparagus began popping up through the soil in my garden last week. Likewise the spinach seeds that I planted way back in February are finally showing their true leaves and it won't be long until these much anticipated spring delicacies make their appearance on our table. When they do I know exactly how I'm going to serve them – swathed in bright, creamy sauce hollandaise. One of the five French "mother sauces," hollandaise is an essential component of Eggs Benedict, but it isn't limited to brunch. Drizzle it over plump spears of steamed asparagus, a fillet of grilled salmon or serve it alongside succulent sautéed spinach.