Roasted Asparagus with Hollandaise Sauce
User Reviews
5
Roasted Asparagus with Hollandaise Sauce
Description
Roasted Asparagus with Hollandaise Sauce features fresh asparagus spears drizzled with olive oil, seasoned with salt and pepper, and roasted at a high temperature until tender and lightly browned. The roasting softens the asparagus while preserving a slight bite and enhances its natural flavors.
The accompanying hollandaise sauce is prepared efficiently using a blender, which emulsifies egg yolks with lemon juice, hot water, and slowly added melted unsalted butter into a thick, creamy sauce. The lemon juice adds brightness to balance the richness of the butter.
This dish can be served as a standalone side or as part of a brunch spread. Leftover hollandaise can be used for eggs benedict or other dishes that benefit from a rich, lemony sauce. The recipe yields more sauce than needed for one pound of asparagus, allowing for adaptability in portioning.
Using a blender streamlines the sauce preparation, maintaining a smooth texture without the need for constant whisking. Roasting the asparagus at 450 degrees helps achieve tender stalks while keeping some firmness in the tips.
Ingredients
For the Roasted Asparagus
- 1 pound asparagus trimmed, fresh
- 1-2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Hollandaise Sauce
- 3 egg yolk
- 1 tablespoon lemon juice
- ¼ cup water hot
- 1 cup butter ½ pound, unsalted
- Pinch kosher salt
- paprika
Instructions
- Preheat the oven to 450°F.
- Place the asparagus on a baking sheet in a single layer. Drizzle with the olive oil, coating spears evenly, and sprinkle with salt and pepper. Roast the asparagus for 8-10 minutes (depending on thickness of spears) until tender.
- While the asparagus is cooking, make the hollandaise. Melt the butter in a small pan on the stove over low heat or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Set aside.
- Add the yolks and lemon juice to the blender container. Blend on high for 15 seconds then scrape down the sides. Turn on the blender and slowly add the hot water until incorporated. Drape a kitchen towel over hole in the blender lid to avoid splattering, set the blender to high, and slowly drizzle the hot butter into the egg yolk. Blend for about 30-60 seconds or until thickened. Taste for seasoning and add more lemon juice or salt to taste.
- Plate the roasted asparagus on a platter or individual plates and drizzle with hollandaise. Sprinkle with paprika if desired. This dish is best served warm.
Notes
- This recipe yields extra hollandaise sauce that can be saved for dishes like eggs benedict the following day.
- You may adjust the amount of asparagus to better match the sauce quantity by doubling or tripling the vegetable portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 204mg | 9% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1648IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
