Roasted Asparagus Hollandaise (Print View)
Tender roasted asparagus spears topped with classic, velvety Hollandaise sauce for an elegant side.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus, woody ends trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Hollandaise Sauce
05 - 3 large egg yolks
06 - 1 tbsp fresh lemon juice
07 - ½ cup unsalted butter, melted and kept warm
08 - Pinch of cayenne pepper (optional)
09 - Fine sea salt, to taste
# How to Make:
01 - Position rack in center and heat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Spread asparagus in a single layer on prepared sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
03 - Roast 12 to 15 minutes, turning once halfway through, until spears are tender and tips begin to caramelize.
04 - In a heatproof bowl, vigorously whisk egg yolks with lemon juice until mixture turns thick and pale, about 2 minutes.
05 - Set bowl over barely simmering water without touching surface. Whisk constantly while slowly drizzling in warm butter until sauce thickens and volume doubles, 4 to 5 minutes.
06 - Remove from heat. Season cautiously with salt and cayenne if using. Thin with warm water if needed.
07 - Arrange roasted asparagus on warmed plates. Spoon Hollandaise generously over spears and serve without delay.
# Expert Advice:
01 -
- The sauce comes together faster than you think, and you will feel genuinely accomplished watching it thicken.
- Roasting asparagus instead of steaming gives you those caramelized tips that make people reach for seconds without asking.
02 -
- If your sauce breaks and looks oily and separated, whisk a fresh yolk in a clean bowl and slowly beat the broken sauce into it.
- The bowl must not touch the simmering water or you will have lemony scrambled eggs and genuine disappointment.
03 -
- Clarified butter makes a more stable sauce but lacks the full flavor; I use whole melted butter and accept the slightly riskier emulsion.
- A squeeze bottle lets you drizzle sauce artfully, but a spoon feels more generous and homey.