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.
How to Make It. 1  Trim the asparagus by either snapping or peeling the spears.*. 2  Heat a large frying pan with a tight-fitting lid over medium-high heat. Once it's hot, add the oil. 3  Add the trimmed asparagus to the pan. It should sizzle as it hits the hot surface.  Sprinkle with salt and/or lemon juice or zest to taste. Serve hot or warm.