Roasted Asparagus with Hollandaise (Print Version)

Oven-roasted asparagus spears drizzled with a luscious, creamy hollandaise sauce for a flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ For Roasting

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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast asparagus for 12–15 minutes, or until tender and slightly golden.
04 - Meanwhile, prepare the hollandaise sauce: 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 gently simmering water (do not let the bowl touch the water). Continue whisking constantly, slowly drizzling in the melted butter until the sauce is thick and creamy. Remove from heat and whisk in salt and cayenne pepper.
06 - Arrange roasted asparagus on a serving platter. Spoon warm hollandaise sauce over the top. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the sweet, slightly charred asparagus and the rich, buttery sauce is absolutely addictive
  • Once you master the hollandaise technique, youll feel like you can tackle any French sauce
  • This dish transforms a simple weeknight dinner into something that belongs on a special occasion table
02 -
  • If your hollandaise breaks or looks curdled, whisk in a teaspoon of ice cold water and it usually comes back together
  • The double boiler water should barely simmer, never boil, or you risk scrambling your sauce
  • Hollandaise waits for no one, so time it to finish exactly when your asparagus comes out of the oven
03 -
  • Have all ingredients measured and ready before you start the sauce, because you cannot stop whisking
  • If the sauce gets too thick, whisk in a few drops of warm water to reach your desired consistency

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