Dress up baked asparagus this weekend with a rich, homemade hollandaise. Butter, egg yolks, and fresh lemon juice come together with Dr. Cowan’s Garden Wild Ramp Powder for a savory finish, with the option to add Threefold Blend (Spicy) Powder for an extra kick.
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Hollandaise
3 egg yolks
1 Tbsp fresh lemon juice
4 Tbsp butter, room temperature
1 tsp Dr. Cowan’s Garden Wild Ramp Powder
Pinch of sea salt
Baked Asparagus
1 bunch asparagus, washed and ends pealed
1 Tbsp butter
1 tsp Dr. Cowan’s Garden Threefold Blend (Spicy) Powder
Place the asparagus and butter in a baking dish and bake at 350 degrees until the ends are slightly crispy and stalks are tender, 20 to 25 minutes, depending on the thickness of asparagus.
Let cool on a wire rack.
Meanwhile, prepare the hollandaise.
In a stainless steel bowl, whisk together the egg yolks and lemon juice until combined and increased in volume. Place over a pan of barely simmering water; do not let the water touch the bottom of the bowl.
Add the butter and whisk until melted and combined. Continue to whisk the mixture until almost doubled in volume.
Add the Wild Ramp Powder, sea salt, and Threefold Spicy Powder, if using, and stir to combine.
