For GSHPs, Cooling TC and EER at 86Â°F ELT and HC and. COP at 50Â°F or 32Â°F ELT are the recommended indicators. for comparison but must be corrected for realistic air flow. rates, fan pressures and pump power.
The classic sauce to serve with asparagus is hollandaise sauce. This sauce has a lovely rich creamy texture and a lovely tang to it that complements the flavour of the asparagus. Itâs well worth a try and if you want to add a really sophisticated feel to your meal I can definitely recommend it.
To prepare the asparagus, wash the spears, trim off the woody ends, and cut the spears into pieces that are 1 â 2 inch (1.3 cm) long. Roast the asparagus with the other vegetables before adding it to the egg mixture. The egg mixture includes the beaten eggs, heavy cream, cheese, and seasonings. Serve the quiche at brunch with a side of fresh fruit.