Roasted Asparagus with Hollandaise (Print Version)

Tender roasted asparagus spears with a smooth, rich hollandaise sauce—perfect for special gatherings.

# What You'll Need:

→ 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 (optional)

# How-To Steps:

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 (do not let the bowl 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 Tips:

01 -
  • The combination of tender roasted asparagus with rich hollandaise feels elegant enough for dinner guests but comes together in under 30 minutes
  • Once you master the hollandaise technique, you will find yourself putting it on everything from vegetables to eggs benedict
02 -
  • If your hollandaise starts to separate or look grainy, immediately whisk in a teaspoon of cool water and it should come back together
  • The water beneath the bowl should barely simmer—vigorous boiling will scramble the eggs and ruin the sauce
03 -
  • Have all your ingredients measured and at room temperature before starting—the sauce waits for no one
  • If you are nervous about making hollandaise, practice on a day when you are not serving guests so you can relax and learn the technique

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