Roasted Asparagus Hollandaise (Print Version)

Tender asparagus roasted and topped with classic, smooth Hollandaise sauce for elegant sides or brunches.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

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 - Pinch of cayenne pepper
09 - Salt, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast asparagus for 12–15 minutes, or until tender and lightly browned.
04 - While asparagus roasts, prepare the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until thick and pale.
05 - Set the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly while slowly drizzling in the warm melted butter until the sauce thickens and doubles in volume.
06 - Remove from heat. Season with salt and a pinch of cayenne pepper, if desired.
07 - Plate roasted asparagus and spoon Hollandaise sauce generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The way the silky warm sauce cascades over those tender roasted spears makes every bite feel like a tiny occasion
  • You get all the fancy French restaurant vibes without leaving your house or stressing over complicated techniques
02 -
  • If your sauce breaks and looks curdled, whisk in a teaspoon of ice cold water and it usually comes back together
  • The bowl with your yolks should never actually touch the simmering water or you will end up with scrambled eggs instead of silky sauce
03 -
  • Practice this sauce on a weekend afternoon when you are relaxed, not trying to get dinner on the table in a rush
  • Room temperature ingredients are your secret weapon for a perfectly emulsified sauce every single time

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