Roasted Asparagus with Hollandaise (Printable)

Tender asparagus spears roasted with olive oil and paired with smooth hollandaise sauce.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, woody ends trimmed

→ Oils & Seasonings

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 the oven to 425°F.
02 - Arrange the asparagus spears in a single layer on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast in the preheated oven for 12–15 minutes, or until the asparagus is tender and slightly caramelized, shaking the pan halfway through.
04 - In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume.
05 - Set the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Continue whisking constantly.
06 - Slowly drizzle in the melted butter, whisking continuously until the sauce is thick and creamy.
07 - Remove from heat and whisk in salt and cayenne pepper.
08 - Serve the roasted asparagus immediately, drizzled with hollandaise sauce.

# Expert Tips:

01 -
  • The hollandaise comes together faster than youd think, especially once you learn the rhythm of the whisk
  • Roasting asparagus concentrates its natural sweetness while keeping that satisfying tender crunch
  • This dish makes any weeknight dinner feel like youve put in restaurant level effort
02 -
  • If your hollandaise starts to look grainy or split, whisk in a teaspoon of ice cold water and it usually comes back together
  • The water under your double boiler should barely simmer, aggressive heat will scramble the yolks
  • Asparagus thickens at the bottom but stays thin at the top, so sort by size before roasting for even cooking
03 -
  • Use the widest bowl you have for the hollandaise, more surface area means faster whisking and better aeration
  • If you only have thin asparagus, reduce roasting time to 8 to 10 minutes so they dont dry out

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