Roasted Asparagus Hollandaise (Printable)

Tender roasted asparagus spears topped with a rich, velvety hollandaise sauce for spring sides or brunch.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Hollandaise Sauce

05 - 3 large egg yolks
06 - 1 tbsp fresh lemon juice
07 - ½ cup unsalted butter, melted and warm
08 - Pinch of cayenne pepper
09 - Salt, to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast asparagus for 12–15 minutes, or until tender and lightly browned.
04 - While asparagus roasts, prepare the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until thick and pale.
05 - Set the bowl over a saucepan of gently simmering water (do not let the bowl touch the water). Whisk constantly, then slowly drizzle in the warm melted butter until the sauce thickens and doubles in volume.
06 - Remove from heat. Season with salt and a pinch of cayenne pepper, if desired.
07 - Plate roasted asparagus and spoon Hollandaise sauce generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The homemade Hollandaise is infinitely better than anything from a jar and comes together in minutes
  • Roasting the asparagus instead of steaming creates these gorgeous charred edges that contrast beautifully with the rich sauce
02 -
  • If your Hollandaise starts to look grainy or split, immediately whisk in a teaspoon of ice cold water to bring it back together
  • The sauce continues thickening off the heat, so stop whisking when it looks slightly thinner than your desired consistency
03 -
  • Warm your serving plates in the oven for a few minutes so the sauce doesn't cool too quickly when you plate
  • Make the Hollandaise right before serving as it doesn't reheat well but can be held in a warm water bath for about 30 minutes

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