Roasted Asparagus Hollandaise Sauce (Print Version)

Tender roasted asparagus paired with a smooth, creamy hollandaise for an elegant side dish.

# What You'll 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

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Roast for 12–15 minutes until tender-crisp and lightly browned, shaking the pan halfway through for even cooking.
04 - While asparagus roasts, whisk egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume.
05 - Set the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Whisk rapidly until the mixture thickens slightly.
06 - Slowly drizzle in the warm melted butter while whisking constantly until the sauce becomes thick, creamy, and glossy.
07 - Remove from heat. Whisk in salt and cayenne pepper to taste.
08 - Arrange roasted asparagus on a serving platter. Spoon Hollandaise sauce over the spears or serve on the side. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The contrast between the slightly charred, earthy asparagus and the silky rich sauce is the kind of pairing that makes people go quiet for a second
  • Once you master the hollandaise technique, you will feel like you can pull off restaurant quality food in your own kitchen
02 -
  • If your hollandaise starts to look grainy or split you can sometimes save it by whisking in a teaspoon of cold water
  • The water in the double boiler should be barely simmering not boiling or you risk scrambling the eggs
03 -
  • Warm your serving platter in the oven while the asparagus roasts so everything stays hot longer
  • If you are nervous about making hollandaise for a crowd practice it once on a random weekday when no one is watching

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