A recipe for a colorful roasted asparagus salad with a hollandaise sauce.
3 pounds of asparagus trimmed
3 tablespoons Olive oil
1 teaspoon lemon zest
1 stick grassfed butter
3 large egg yolks
Pinch of cayenne
2 tablespoons lemon juice
1 tablespoon chopped scallions
Preheat oven to 400 degrees.
In a large mixing bowl, toss to combine asparagus, olive oil, lemon zest & a decent pinch of salt. Place on sheet pan & roast in the oven for 20 minutes, rotating the pan once half-way through.
In a small saucepan melt 1 stick of butter over medium heat until completely melted.
Meanwhile in the food processor, combine 3 large egg yolks, pinch of cayenne, pinch of salt and lemon juice, blend for 30 seconds.
With the food processor running, slowly & gently pour in your melted butter, and once incorporated check its thickness. If it seems to thick a few drops of water. Add scallions & blend for 10 seconds.
Spoon hollandaise on top of asparagus and serve.