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Long before the first shovel of dirt was turned for our new home, we were at Aggressive to pick out our appliances. Although we were downsizing our home our goal was to take the extra time saved on the upkeep of the large house and invest it in quality of life features – one being a great kitchen where we would spend more time cooking. The folks at Aggressive asked great questions that enabled us to determine what we did, and more importantly, did not need to accomplish our goal. The result is a space that is fun to work in every day. After a year and a half in the house, we wouldn’t change a thing in the kitchen.
Kim Showalter, Customer
Roasted Asparagus with Hollandaise Sauce
1 lb. asparagus
Olive oil and salt
Preheat oven to 400.
Snap or cut off ends of asparagus. Place on baking sheet and toss in olive oil and salt.
Place in oven and roast for 10 minutes or desired tenderness. I cook them until barely softened but they are also good charred.
Hollandaise Sauce
Two egg yolks
1 stick butter
Juice of one lemon
Whisk egg yolks and lemon juice in small saucepan. Add stick of butter and place over medium or medium low heat. Stir constantly until butter has melted and mixture has thickened to a creamy yellow sauce. Remove from heat and leave in pan until ready to serve.
Honey Lavender Carrots
1 lb. carrots (I use baby carrots because I am lazy but find heirloom carrots if you can)
1-cup honey
stick butter
1a tbsp. culinary lavender
Preheat oven to 400
Warm honey, lavender and butter in sauce pan until butter melts.
On a cookie sheet toss carrots and honey mixture and roast in oven until carrots are tender.