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.