Roasted Asparagus with Hollandaise (Print Version)
Tender roasted asparagus spears topped with rich, creamy hollandaise sauce for spring or special meals.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Seasonings and Oil
02 - 2 tbsp olive oil
03 - 1/4 tsp sea 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 - Pinch of salt
# 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 baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast asparagus for 12–15 minutes, until tender and lightly browned.
04 - Meanwhile, prepare the Hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened and pale.
05 - Place the bowl over a pot of gently simmering water (double boiler method), making sure the water does not touch the bowl. Whisk constantly until mixture thickens, about 2–3 minutes.
06 - Slowly drizzle in the warm melted butter, whisking continuously until the sauce is thick and creamy. Season with salt and a pinch of cayenne, if desired.
07 - Remove asparagus from oven and transfer to a serving platter. Spoon Hollandaise sauce generously over the roasted asparagus. Serve immediately.
# Expert Tips:
01 -
- The contrast between the slightly charred sweet asparagus and the rich buttery sauce creates the perfect bite every time
- Homemade Hollandaise is infinitely better than anything from a packet and takes less than ten minutes once you know the technique
02 -
- If your Hollandaise starts to look grainy or split, immediately whisk in a teaspoon of cold water and it usually comes back together
- The sauce will continue to thicken as it sits, so stop whisking just before you think it is done
03 -
- Using a glass bowl over simmering water lets you see exactly what is happening with your yolks so you can pull them at the perfect moment
- Clarifying your butter first removes milk solids that can cause the sauce to separate more easily