It was by far one of the best dinners I have made in a while. It was also a delectable and easy introduction to cooking lamb. If you remember, we made the Hollandaise sauce for the asparagus from scratch... The only downside is it makes quite a large batch. However, the left over sauce made for an excellent brunch the next day of Eggs Benedict with scrapple. If you have no clue what Scrapple is, click on that link for the definition, but trust me -it is the best breakfast food ever invented. It was a perfect compliment to a fresh laid egg, the Hollandaise sauce, a day old biscuit, and fresh picked parsley (not forgetting a few hot sauce dashes on top).
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