Roasted Asparagus Hollandaise (Print)

Tender asparagus roasted to perfection with a creamy hollandaise sauce, ideal for special meals.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Seasonings

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 Dijon mustard (optional)
09 - Pinch of cayenne pepper
10 - Salt, to taste

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus spears in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss to coat evenly.
03 - Roast the asparagus for 12 to 15 minutes, or until tender and lightly browned, shaking the pan halfway through cooking.
04 - In a heatproof bowl set over a saucepan of barely simmering water, whisk together the egg yolks and lemon juice constantly until slightly thickened.
05 - Gradually whisk in the melted butter, a little at a time, until the sauce is thick and glossy. Stir in Dijon mustard if using, cayenne pepper, and salt to taste. Remove from heat immediately.
06 - Arrange the roasted asparagus on a serving platter and spoon the Hollandaise sauce generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The asparagus comes out tender and caramelized, nothing like the sad steamed versions from cafeteria trays.
  • Hollandaise sauce tastes like butter clouds, and you'll suddenly understand why people order eggs Benedict at brunch.
  • It's ready in 30 minutes but looks like you spent your whole morning in the kitchen.
02 -
  • Hollandaise is an emulsion, which means the butter and eggs are held together by constant whisking and the right temperature, so if you stop whisking or let it get too hot, it separates and there's no saving it after that point.
  • If your sauce does break and looks grainy, quickly whisk an egg yolk with a teaspoon of water in a clean bowl, then slowly whisk the broken sauce into the new yolk, starting over completely.
  • The asparagus must be roasted at a high temperature to brown properly, or you'll end up with rubbery, pale spears instead of tender ones with caramelized edges.
03 -
  • Buy asparagus within a day or two of cooking it, because it fades and gets woody as it sits in the fridge. Store it upright in a glass with a little water, like you're keeping flowers fresh.
  • If you're nervous about Hollandaise, you can make it ahead and keep it warm in a thermos for up to an hour, or reheat it gently over warm water with a splash of warm milk whisked in if it's thickened too much.

Go Back