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What our customers say
Jerry,
In thinking back over the years how our relationship with Aggressive Appliance has grown, I mainly recall the time when we both spoke about what I wanted to have. “It was the ability to have my folks contact Aggressive, place the order for what was needed, and then not worry about it anymore”. You and your folks handle our business in that manner all the time. Since we are in the commercial industry, appliances are not something we would worry about. Your folks let us keep it that way. We believe you are our customer as we are yours and we look forward to continuing that same relationship for years to come.
Thanks,
Tim Keating, President
R. C. Stevens Construction Co.
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.