Roasted Asparagus Hollandaise (Printable)
Tender asparagus spears roasted and paired with creamy Hollandaise sauce for elegant sides.
# What You Need:
→ Asparagus
01 - 1 lb fresh asparagus spears, trimmed
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 - 1/4 tsp salt
09 - Pinch of cayenne pepper
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Roast for 12–15 minutes until tender and slightly browned, shaking the pan halfway through for even cooking.
04 - 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 barely simmering water, ensuring the bowl does not touch the water.
06 - Continue whisking rapidly while slowly drizzling in the melted butter until the sauce thickens and becomes creamy.
07 - Remove from heat and whisk in salt and cayenne pepper.
08 - Arrange roasted asparagus on a serving platter. Spoon Hollandaise sauce over the top or serve on the side. Serve immediately.
# Expert Tips:
01 -
- The Hollandaise comes together in minutes but makes everything feel fancy
- Roasted asparagus has this sweet, nutty flavor you can't get from steaming
02 -
- If your sauce starts to look grainy or curdled, you've probably added the butter too quickly
- Keep the water at a bare simmer, vigorous heat will turn your yolks into scrambled eggs
03 -
- Cold butter creates grainy sauce, but warm melted butter gives you pure silk
- A splash of ice water can rescue a slightly broken sauce if you catch it early enough