Roasted Asparagus with Hollandaise (Printable Version)

Tender roasted asparagus paired with a smooth, creamy Hollandaise sauce for a refined spring side.

# What You Need:

→ Asparagus

01 - 1 lb fresh asparagus spears, woody ends 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:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange asparagus spears in a single layer on prepared baking sheet. Drizzle olive oil evenly over spears, then sprinkle with kosher salt and black pepper. Toss gently to coat thoroughly.
03 - Roast for 12-15 minutes until tender-crisp with lightly browned tips. Shake the baking sheet halfway through cooking time to ensure even browning.
04 - While asparagus roasts, whisk egg yolks and lemon juice in a heatproof bowl until mixture thickens and doubles in volume, about 2 minutes.
05 - Set heatproof bowl over saucepan of barely simmering water, ensuring bowl does not touch water. Whisk rapidly and constantly until yolks become pale and thickened.
06 - Slowly drizzle warm melted butter into yolk mixture in a thin stream while whisking continuously. Continue until all butter is incorporated and sauce reaches thick, creamy consistency.
07 - Remove bowl from heat. Whisk in salt and cayenne pepper. Taste and adjust seasoning if needed.
08 - Transfer roasted asparagus to serving platter. Spoon warm Hollandaise sauce generously over spears or serve in a small bowl alongside for dipping. Serve immediately while sauce is warm.

# Expert Hints:

01 -
  • The Hollandaise is easier than you think and tastes infinitely better than anything from a packet
  • Roasting asparagus concentrates its natural sweetness in a way steaming never could
02 -
  • If your Hollandaise breaks or looks curdled, whisk in a teaspoon of cold water and it usually comes back together
  • The butter must be warm but not hot, or it will cook the yolks and ruin the emulsion
03 -
  • Everything should be at room temperature except the melted butter, which must be warm
  • The sauce keeps for about 30 minutes but loses something the longer it sits

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