Ok, this one was a total make shift of ingrediants that I already had, but wanted to make a nice dinner out of. My finace was so impressed, he said this was the best thing I’ve ever cooked! Bake a few garlic cabatta bread rolls to go with it (the frozen kind, because who has time to actually bake!) and this meal is amazing. I’m sorry, I forgot to take a picture of this one!

Ingrediants:

Linguini noodles

Sun dried tomato and herb alfredo sauce (or some variation of this)

Fresh spinach

Crushed red pepper seasoning

Any other italian seasonings you want to add, to taste

4 eggs

1 tbsp cold water (put in freezer for 3 min. to make sure the temp. is right)

2 sticks butter

Cayenne pepper

Fresh asparagus

Garlic salt

Extra virgin olive oil

Lemon juice

1. Boil your water and get it ready for your linguini noodles (I used half the box)

2. In a meduim sized sauce pan, pour in your sauce and heat on low. Your sauce will slowly heat up (if it starts to boil turn it down!). Break the spinach leaves off the stems and stir them in your sauce, along with the crush red pepper (this is really spicy, so if you want, just taste it after every sprinkle…or skip it all together!). Add any other italian seasonings you may want and let it heat. I personally only added the crushed red pepper and a mixed italian herb seasoning I had in my pantry.

3. Once water is boiling add your noodles and set your timer for about 8 min. then drain noodles and set aside.

4. Wash and cut the asparagus. A quick tip for knowing how much to cut off the stem is to simply just snap them in half, they should natural snap where the texture changes!

5. Now, in a small glass cassarole dish, or a glass bowl, place your asparagus so that it lines the bottom and doesnt overlap. Drizzle some olive oil over top and sprinkle (very lightly) with garlic salt. Now here is my favorite quick tip! Cover the dish with plastic wrap leaving a small vent in one of the corners for steam and put it in the microwave for 2 and a half min.! (Trust me, no one will ever be able to tell!)

6. We do the hollendaise sauce last because the texture of the sauce changes. In a glass bowl mix in your tbsp of cold water and 4 egg yolks (NOT THE WHITES! This is very important!!!). Add a drop or two of lemon juice and whisk for about 4 min until it looks light and fluffy. Now melt 2 sticks of butter and place in freezer to cool.

7. In a small sauce pan simmer about an inch and a half of water and set your glass bowl overtop, letting the steam from the water heat the mixture. Continue to whisk until mixture is warm (not hot) and remove. Remove butter from the freezer and VERY SLOWLY whisk the butter into your egg mixture. Now whisk in 2 table spoon lemon juice. If your sauce is too thick, you can add a few drops of warm water to thin it a little. When your all done pour sauce over asparagus accordingly.

All done!