1. Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper. Sear in olive oil. 2. Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes. Yields about 6 cups. 3. Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown. Whisk egg yolks with vinegar and lime juice. Pour the pine nut oil slowly into the mixture to form an emulsion. Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie. Makes 3 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
