Chef Victoria Shore helms the kitchen at health-focused Krog Street Market eatery, Recess. The culinarian grew up cooking with her family in Alpharetta. Here, she shares a recipe ideal for asparagus season. Roasted for more depth of flavor, this vegetable is paired with a guilt-free, cashew-based hollandaise sauce and crunchy toasted rye breadcrumbs.
Roasted Asparagus with Cashew Hollandaise Recipe
For the asparagus:
• 1 bunch asparagus, medium to small size
• Olive oil, to coat
• Salt and pepper
For the hollandaise:
• 1⁄2 cup raw cashews, soaked overnight
• 1 tablespoon lemon juice (about
half a lemon)
• 1 tablespoon white wine vinegar
• 1⁄4 teaspoon turmeric (for color)
• 1⁄2 tablespoon Dijon mustard
• 1⁄4 cup olive oil
• 1 teaspoon salt
For the breadcrumbs:
• 2 slices day-old rye bread (or other crusty dense loaf)
• 2 tablespoons olive oil, more as needed
• 1 garlic clove
• 1 lemon
Preheat oven to 375 F.
Trim any dry or woody ends from the asparagus,
toss with oil, salt and pepper and roast in oven for
12 to 15 minutes.
In a blender or food processor, combine all of the
hollandaise ingredients and blend until smooth and
creamy, adding up to 1⁄4 cup of water as needed.
Tear the bread into small pieces, about
pea-size. Zest the lemon (you can use the juice for
the hollandaise) and grate the garlic on the zester.
If you do not have a zester, peel the lemon with a
vegetable peeler and chop lemon peel and garlic
Heat oil in a large, heavy-bottom skillet. Add the
breadcrumbs and toast, stirring frequently, over
medium heat until the bread is crispy and golden
brown. Remove from the heat and stir in the garlic
and lemon zest.
To serve, arrange the asparagus on a platter, drizzle
with hollandaise and sprinkle with breadcrumbs.
Details: 99 Krog St. NE., V, Atlanta; RecessAtl.com