ROASTED ASPARAGUS SPRING SALAD RECIPE

ROASTED ASPARAGUS SPRING SALAD RECIPE

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A recipe for a colorful roasted asparagus salad with a hollandaise sauce.

Ingredients:

  • 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
  • Salt

Method:

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.

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  • Ayr Barns & Herbaceous Catering

    Chef Genee Habansky, owner of Herbaceous Catering Co.,
    started her professional career studying at the Natural Gourmet
    Institute, a school that focuses on vegetarian, vegan, healthful and
    healing cuisine. Launching Herbaceous Catering in 2014, Genee
    sources most of her ingredients from local Connecticut farms and
    local artisans. As a collaboration between Ayr Barns and
    Herbaceous Catering, Genee has created dishes that are ambitious,
    imaginative, aesthetically pleasing... and of course, delicious!
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