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ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE – serves 4
1 1/2 pounds asparagus
2 1/2 tablespoons Avocado oil
1/4 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
Pinch paprika, for garnish

• Preheat oven to 450°.
• Cover baking sheet in foil.
• Snap off woody asparagus ends.
• Arrange asparagus in a single layer on baking sheet.
• Drizzle with avocado oil and seasoning, turning to coat.
• Roast until asparagus is is tender and beginning to darken in color.
• Top with sauce and serve immediately.

SAUCE
8 tablespoons salted butter
2 LARGE egg yolks
Juice of 1 small lemon
1/2 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
1/4 teaspoon FRESH ground black pepper
1/4 teaspoon Frank’s original hot sauce

• Melt butter in a small saucepan until sizzling.
• Pulse egg yolks in a small food processor.
• Add lemon juice.
• VERY SLOWLY drizzle in the hot butter. Sauce will immediately begin to thicken.
• Add the Cajun seasoning, pepper and hot sauce, blending JUST until combined.
• Drizzle sauce over asparagus and serve immediately.

NOTE:  If sauce thickens too much, add 1 tablespoon hot water at a time until you reach desired consistency.