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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
  • Salt


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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    Chef Genee Habansky, owner of Herbaceous Catering Co.,
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