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Hollandaise-maltaise over asparagus, made by Chef Briggs (Christina Ritchie Rogers / CorneliusNews.net)

Executive Chef Gene Briggs, of Blue Restaurant and Bar in Charlotte, shared this recipe for for hollandaise-maltaise sauce with asparagus at his April cooking class. The blood oranges add an unexpected citrus kick – and rosey color – to the tangy, creamy topper. Get the RECIPE, on our Food and Dining page >>