Roasted Asparagus with Hollandaise (Print View)
Tender roasted asparagus paired with smooth, creamy hollandaise sauce for a flavorful side.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ For Roasting
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Hollandaise Sauce
05 - 3 large egg yolks
06 - 1 tbsp fresh lemon juice
07 - 1/2 cup unsalted butter, melted and warm
08 - 1/4 tsp salt
09 - Pinch of cayenne pepper
# How to Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast asparagus for 12–15 minutes, or until tender and slightly golden.
04 - In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and doubled in volume.
05 - Place the bowl over a saucepan of gently simmering water without letting the bowl touch the water. Continue whisking constantly, slowly drizzling in the melted butter until the sauce is thick and creamy. Remove from heat and whisk in salt and cayenne pepper.
06 - Arrange roasted asparagus on a serving platter. Spoon warm hollandaise sauce over the top. Serve immediately.
# Expert Advice:
01 -
- The way crisp roasted asparagus meets velvety warm sauce is the kind of elegant comfort that makes any dinner feel special
- Once you nail the hollandaise technique, youll want to put it on everything from vegetables to eggs benedict
02 -
- If your hollandaise starts to look grainy or separated, whisk in a teaspoon of warm water to bring it back together
- The sauce will continue thickening as it sits off the heat, so stop whisking just before it seems perfect
03 -
- Add a splash of white wine vinegar to your egg yolks before whisking for even more depth and stability
- A stainless steel bowl works best for hollandaise because glass doesn't conduct the gentle heat from the simmering water as effectively