Roasted Asparagus Hollandaise (Printable version)

Tender asparagus roasted with rich, creamy Hollandaise sauce for a flavorful, elegant side dish.

# List of ingredients:

→ Asparagus

01 - 1 lb fresh asparagus spears, woody ends trimmed
02 - 2 tbsp extra virgin olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Hollandaise Sauce

05 - 3 large egg yolks, room temperature
06 - 1 tbsp fresh lemon juice
07 - 1/2 cup unsalted butter, melted and warm
08 - 1/4 tsp fine sea salt
09 - Pinch of cayenne pepper

# Directions:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange trimmed asparagus spears in a single layer on prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with kosher salt and black pepper. Toss gently to coat all spears.
03 - Roast for 12-15 minutes until tender-crisp and lightly browned, shaking the pan halfway through for even cooking. Cooking time may vary based on spear thickness.
04 - While asparagus roasts, whisk egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume, about 1-2 minutes.
05 - Set the heatproof bowl over a saucepan with 1 inch of barely simmering water, ensuring the bowl does not touch the water. This gentle heat prevents the eggs from scrambling.
06 - While whisking constantly, slowly drizzle warm melted butter into the egg mixture in a thin stream. Continue whisking until sauce thickens and becomes creamy, about 3-4 minutes.
07 - Remove from heat immediately. Whisk in sea salt and cayenne pepper to taste. Keep warm over the warm water bath (not on direct heat) if not serving immediately.
08 - Transfer roasted asparagus to a serving platter. Spoon warm Hollandaise sauce generously over the spears or serve alongside in a small bowl. Serve immediately while sauce is warm and asparagus is hot.

# Expert Advice:

01 -
  • The combination of tender roasted asparagus with silky Hollandaise feels like restaurant quality dining but comes together in under 40 minutes
  • Mastering Hollandaise sauce will give you confidence in the kitchen and open up endless possibilities for other dishes
02 -
  • If your Hollandaise starts to look grainy or broken whisk in a teaspoon of cool water while whisking vigorously to bring it back together
  • The sauce must stay warm but not hot or it will separate so keep it over a pan of warm water if making ahead
03 -
  • Always melt your butter slowly so it stays warm but not hot which can cause the sauce to separate
  • Room temperature egg yolks emulsify more easily and create a more stable final sauce

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