From The Kitchen - L’asperge Avec Sauce Hollandaise

From Hippocrates Health Institute Kitchen - L’asperge Avec Sauce Hollandaise

Yield: 2 Cups

• ½ Bunch Asparagus, Marinated
• 1 C. Pine Nuts, Soaked & Rinsed
• 1 Fresh Lemon, Juiced
• ¼ Tsp. Ground Turmeric
• Cayenne, To Taste
• ¼ C. Extra Virgin Olive Oil
• 1 ½ Tsp. Braggs Aminos

1. In a blender, combine all ingredients except asparagus.
2. Blend until very smooth and season to taste.
3. Add any fresh herbs to make any of the typical Hollandaise based sauces.
4. Serve over marinated asparagus or in any place where traditional Hollandaise may be found.

Note: A good marinade for asparagus consists of extra virgin olive oil, garlic, lemon juice, and herbs de province. The asparagus can also be dehydrated for a few hours for a more “cooked” appeal.

This dish is one that you may find traditionally cooked, however we choose to eat it raw to preserve the precious enzymes, and we think it tastes even more delicious!