Roasted Asparagus with Hollandaise (Print View)

Tender asparagus roasted to perfection and topped with a rich, creamy hollandaise sauce.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, woody ends trimmed

→ Oils & Seasonings

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 the oven to 425°F.
02 - Arrange the asparagus spears in a single layer on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly caramelized, shaking the pan halfway through.
04 - In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume.
05 - Set the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Continue whisking constantly.
06 - Slowly drizzle in the melted butter, whisking continuously until the sauce is thick and creamy.
07 - Remove from heat and whisk in salt and cayenne pepper.
08 - Serve the roasted asparagus immediately, drizzled with hollandaise sauce.

# Expert Advice:

01 -
  • The contrast between earthy, caramelized asparagus and impossibly rich hollandaise is the kind of luxury that makes any Tuesday dinner feel special
  • Once you master the sauce technique, youll find yourself drizzling it on everything from poached eggs to steamed vegetables
02 -
  • If your hollandaise looks grainy or starts to separate, whisk in a teaspoon of cool water and it usually comes back together beautifully
  • The double boiler water should never reach a rolling boil, gentle steam is all you need to cook the yolks without scrambling them
03 -
  • Have your serving platter ready before you start making hollandaise, because this sauce waits for no one
  • If you are nervous about the double boiler method, you can make hollandaise in a blender, though the texture is slightly less luxurious

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