Roasted Asparagus Hollandaise Sauce (Printable)

Tender asparagus spears roasted to perfection and topped with a luscious Hollandaise sauce.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus spears, woody ends trimmed

→ Seasonings and Oil

02 - 2 tbsp olive oil
03 - 1/4 tsp sea 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 warmed
08 - Pinch of cayenne pepper
09 - Pinch of salt

# Steps:

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 the prepared baking sheet. Drizzle olive oil evenly over the spears, then sprinkle with sea salt and black pepper. Toss gently to coat all surfaces.
03 - Roast for 12–15 minutes until spears are tender-crisp and tips are lightly browned. Cooking time may vary based on spear thickness.
04 - While asparagus roasts, whisk egg yolks and fresh lemon juice in a heatproof bowl until the mixture thickens slightly and becomes pale yellow in color.
05 - Set the heatproof bowl over a pot of gently simmering water, ensuring the water does not touch the bowl bottom. Whisk constantly for 2–3 minutes until the mixture thickens enough to coat the back of a spoon.
06 - Slowly drizzle the warm melted butter into the yolk mixture while whisking continuously. The sauce will thicken and become glossy. Season with salt and cayenne pepper to taste.
07 - Transfer roasted asparagus to a serving platter. Spoon warm Hollandaise sauce generously over the spears. Serve immediately while the sauce is warm and asparagus is hot.

# Expert Tips:

01 -
  • The hollandaise comes together faster than youd think once you get the rhythm
  • Roasting asparagus brings out a natural sweetness that perfectly balances the rich sauce
02 -
  • If your hollandaise starts to look grainy or split, immediately whisk in a teaspoon of cold water to bring it back together
  • The sauce will continue to thicken slightly as it stands, so make it just before serving
03 -
  • Thin asparagus spears cook faster than thick ones, so sort by size before roasting if needed
  • A splash of ice water can stop the cooking process instantly if your hollandaise is getting too thick

Go Back