Roasted Asparagus with Hollandaise (Printable View)
Tender roasted asparagus paired with creamy, tangy Hollandaise sauce for a classic side.
# Ingredient List:
→ Asparagus
01 - 1 lb fresh asparagus, 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
# How to Prepare:
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 asparagus for 12–15 minutes until tender and slightly browned, shaking the pan halfway through for even cooking.
04 - While asparagus roasts, whisk egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume.
05 - Place the bowl over a saucepan of barely simmering water without touching the water. Continue whisking rapidly.
06 - Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes creamy.
07 - Remove from heat. Whisk in salt and cayenne pepper until fully incorporated.
08 - Arrange roasted asparagus on a serving platter. Spoon Hollandaise sauce over the top or serve on the side. Serve immediately while warm.
# Expert Suggestions:
01 -
- The contrast between charred asparagus and silky sauce hits every perfect texture note
- Making Hollandaise from scratch transforms an ordinary dinner into something that feels like a restaurant meal
02 -
- If your Hollandaise looks grainy or curdled, start over with fresh yolks rather than trying to save it
- The water beneath your double boiler should barely bubble, never boil aggressively
03 -
- Whisk in a circular motion rather than back and forth for better aeration
- If the sauce becomes too thick, whisk in a few drops of warm water