Roasted Asparagus Hollandaise (Print View)

Tender asparagus roasted and served with a rich, creamy Hollandaise sauce, ideal for elegant meals.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Seasonings and Oil

02 - 2 tbsp olive oil
03 - 1/4 tsp sea 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 - Pinch of cayenne pepper
09 - Pinch of salt

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast asparagus for 12–15 minutes, until tender and lightly browned.
04 - Meanwhile, prepare the Hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened and pale.
05 - Place the bowl over a pot of gently simmering water, making sure the water does not touch the bowl. Whisk constantly until mixture thickens, about 2–3 minutes.
06 - Slowly drizzle in the warm melted butter, whisking continuously until the sauce is thick and creamy. Season with salt and a pinch of cayenne.
07 - Remove asparagus from oven and transfer to a serving platter. Spoon Hollandaise sauce generously over the roasted asparagus. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crisp tender asparagus and luxurious sauce feels restaurant worthy but comes together in under 40 minutes
  • Mastering hollandaise opens up a world of brunch possibilities from eggs Benedict to vegetables Benedict
02 -
  • If your hollandaise starts to look grainy or separated, immediately whisk in a teaspoon of cold water or drop in an ice cube while whisking vigorously to bring it back together
  • The sauce will continue to thicken as it sits, so make it slightly thinner than you think you need it
03 -
  • Use the very freshest eggs you can find since older egg whites are looser and yolks less flavorful, affecting both stability and taste
  • A splash of ice cold water whisked into finished hollandaise keeps it from breaking if you need to hold it for more than 15 minutes

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