Seared Sea Bass with Roasted Fingerling Potatoes and Baby Carrots with Sauteed Balsamic Baby Heirloom Tomato Sauce

INGREDIENTS 1 lb Fingerling potatoes (about 24 total), sliced in half lengthwise1 lb baby peeled carrots (12-16 total)4 6oz portions Seabass, fresh, skinless1-2 shallots, minced2 garlic cloves, thinly sliced2 pints Baby Heirloom Tomatoes1 tbs fresh Thyme, plus more for garnish¼ cup Balsamic vinegar3 tbs Capers, drained2 tbs of cooking oil4 tbs extra virgin olive oil, […]

Spring Vegetable Risotto in Lemon Thyme Broth

INGREDIENTS 1/2 small yellow onion, diced2 cups Arborio rice1 cup white wine8 cups chicken broth, heated to rolling boil, divided2 tbs thyme chopped½ cup fava beans, cleaned, blanched½ cup asparagus, diagonally cut in 1” lengths, blanched½ cup English peas1-2 lemons + zestSalt and pepper to taste1/2 lb butter, divided3/4 cup grated Pecorino Romano plus shaved […]


Asparagus Month

The origins of asparagus date back to ancient times and is cited in Greek and Egyptian literature.  Aside from its delicious taste, asparagus was also used as an aphrodisiac and to cure certain aliments.  During the Roman empire it was solely consumed by the royals. Traditionally, asparagus is considered a Spring vegetable as local seasons […]

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Asparagus & Cinco de Mayo

We love the month of May! Why? We get to celebrate Cinco de Mayo, Mother’s Day, Memorial Day AND its National Asparagus Month! Operators –look how amazing these tacos are with the addition of grilled asparagus. Don’t stop with Cinco de Mayo, feature these all month long. HS is a huge global importer of asparagus […]

Grilled Asparagus Cobb Salad

INGREDIENTS 6 large eggs1/3 cup plus 1 1/2 tbsp. extra-virgin olive oil2 1/2 tbs white wine vinegar1/2 tsp Dijon mustardAbout 1 tsp kosher salt, dividedAbout 3/4 tsp freshly ground pepper, divided1 large garlic clove, finely chopped1 1/2 tbs finely chopped chives1 1/2 tbs finely chopped flat-leaf parsley2 lbs. large asparagus, ends trimmed2 bunches green onions, […]

Grilled Asparagus Tacos

INGREDIENTS 3 tbsp. canola oil4 garlic cloves, crushed with press1 tsp. ground chipotle chile1/2 tsp. Kosher salt1 lb thin asparagus, cut ends trimmed8 oz. shiitake mushrooms, stems discarded1 bunch green onions, trimmed8 corn tortillas, warmed1 cup homemade or prepared guacamoleLime wedgescilantro sprigsHot sauce DIRECTIONS: Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and […]