

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!
Follow Genee at @HerbaceousCatering
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