5 from 18 votes
Roasted Asparagus with Hollandaise Sauce
Roasted asparagus is paired with a classic hollandaise sauce made by emulsifying egg yolks with melted butter and lemon juice in a blender. The asparagus is roasted until tender with crisp tips, while the smooth, rich hollandaise adds a buttery, tangy coating. This dish highlights the fresh vegetal flavor of asparagus with the creamy contrast of the sauce, suitable as a side or accompaniment to brunch dishes like eggs benedict.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
337 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 337
% 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.