Avocado 'Hollandaise' with Black Garlic & Roasted Asparagus
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Serves: 2-4 ppl
 
Ingredients
Hollandaise:
  • 1 Avocado, ripe & room temp (not refrigerated)
  • 2 Garlic cloves, minced
  • 1 Thyme sprig
  • 3 Tbsp Raw Apple Cider Vinegar
  • 1 Tbsp Lemon Juice
  • Up to ½ c Water
  • 2-3 Black Garlic Cloves
  • Fresh Herbs -Chervil, Chives, Parsley etc
  • 1 Lemon, zested
  • Sea(weed) Salt, to taste
Asparagus:
  • 1 bunch of Asparagus
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Water
  • Sea(weed) Salt, to taste
Instructions
For the Hollandaise:
  1. In a small saucepan, simmer garlic (regular garlic, not black), thyme and raw cider vinegar until it reduces to about a tsp or so of liquid (if you over-reduce it so that there is no liquid left, just add a tsp of water).
  2. Remove the thyme sprig a spatula the rest and the avocado into your blender or a vessel that your immersion blender can blend it up in (ie a jar).
  3. Add the lemon juice and half of the water.
  4. Blend until smooth, adding water if needed for hollandaise-like consistency (it will vary based on the size of the avocado).
  5. Season with sea(weed) salt.
  6. Transfer to a bowl and stir in the chopped or grated black garlic.
  7. Spoon on top of still hot, roast asparagus, or virtually anything else that would taste good under hollandaise.
  8. Top with fresh herbs, more black garlic and lemon zest.
  9. *If you are using a cold avocado, after the purée stage, warm it gently in a bain marie (a heat-proof bowl, placed over a pot of simmering water), careful not to heat it too much to actually cook it though, we want the health benefits of keeping it as 'raw' as possible.
For the Roast Asparagus
  1. Preheat the oven to 325*F
  2. Break the tough ends off of the asparagus (I break one and then cut the rest off approximately where the other one broke)
  3. Lay them out on a parchment-lined baking sheet with a splash of water
  4. Roast/steam for 5-15 minutes (depending on the size of your asparagus).
  5. Pull out of the oven (the water will have evaporated and drizzle with olive oil and sprinkle with sea(weed) salt.
  6. Top immediately with Avocado hollandaise and garnish with herbs, black garlic and lemon zest.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/sauce/avocado-hollandaise-with-black-garlic-roast-asparagus/