Roasted Asparagus Hollandaise (Printable View)

Tender roasted asparagus paired with a rich, creamy hollandaise topping for elegant spring sides.

# What You’ll Need:

→ Asparagus

01 - 1 lb fresh asparagus, trimmed
02 - 2 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

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Roast asparagus for 12-15 minutes until tender and slightly browned, shaking the pan halfway through for even cooking.
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 barely simmering water, ensuring the bowl does not touch the water. Continue whisking rapidly.
06 - Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes creamy.
07 - Remove from heat. Whisk in salt and cayenne pepper until fully incorporated.
08 - Arrange roasted asparagus on a serving platter. Spoon Hollandaise sauce over the top or serve on the side. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the slightly crispy roasted asparagus and that velvety rich sauce is absolutely worth every minute of whisking
  • People assume youve slaved for hours when really youve spent about twenty minutes actual hands on time
  • Once you master the Hollandaise technique you will want to put it on everything from vegetables to eggs benedict
02 -
  • If your Hollandaise starts to look grainy or curdled you can sometimes save it by whisking in a teaspoon of warm water
  • The sauce needs to be served right away because it does not reheat well and will separate if you try to hold it too long
  • Thick asparagus spears work better than pencil thin ones which can turn to mush in the oven before they develop any color
03 -
  • If you are nervous about making Hollandaise from scratch you can practice with a smaller batch of just one egg yolk and two tablespoons of butter
  • Adding a teaspoon of warm water if your sauce gets too thick brings it back to that perfect pourable consistency

Go Back