Roasted Asparagus with Hollandaise (Printable)

Tender roasted asparagus paired with smooth hollandaise, ideal for spring or refined dining.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ For Roasting

02 - 1 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly and spread in a single layer.
03 - Roast asparagus for 12–15 minutes, or until tender and slightly golden.
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 gently simmering water, ensuring the bowl does not touch the water. Continue whisking constantly, slowly drizzling in the melted butter until the sauce is thick and creamy. Remove from heat and whisk in salt and cayenne pepper.
06 - Arrange roasted asparagus on a serving platter. Spoon warm hollandaise sauce over the top. Serve immediately.

# Expert Tips:

01 -
  • The combination of smoky roasted asparagus with that rich, buttery sauce hits every satisfying contrast at once
  • Once you master the hollandaise technique, you will feel like you unlocked a secret chef skill
  • This transforms ordinary spring vegetables into something worthy of a dinner party
02 -
  • If your hollandaise starts to look curdled or grainy, immediately whisk in a teaspoon of cold water and it should come back together
  • The butter must be warm but not hot. Hot butter can cook the yolks before the emulsion forms, which is how most hollandaise goes wrong
  • Hollandaise cannot be reheated without breaking, so make it right before serving and enjoy it immediately
03 -
  • Separate your eggs when they are cold but let them come to room temperature before making the sauce
  • Clarified butter makes for a more stable hollandaise, but regular melted butter works perfectly fine for home cooking

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