When Virginia Willis first arrived at Château du Fey, we weren’t sure exactly what this Southern belle from Georgia would be like, but she soon proved that she could make as perfect a hollandaise as any French chef. Virginia always finds a way to put her own touch on things. So you’ll see that in her blog post about The Cookbook Library, she’s included not just an original La Varenne recipe for asperges à la crème, but also two of her own methods for taking advantage of one of my favorite vegetables. And, like all of my favorite cooks, Virginia has no fear of butter and cream! Thanks, Virginia!