Roasted Asparagus with Hollandaise (Printable Version)

Tender asparagus spears roasted and topped with a rich, creamy hollandaise sauce for an elegant side.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Seasonings

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 Dijon mustard (optional)
09 - Pinch of cayenne pepper
10 - Salt, to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss to coat evenly.
03 - Roast asparagus for 12 to 15 minutes until tender and slightly browned, shaking the pan halfway through cooking.
04 - In a heatproof bowl over barely simmering water, whisk together egg yolks and lemon juice until slightly thickened.
05 - Slowly whisk in warm melted butter in small increments until sauce is thick and glossy. Stir in Dijon mustard if using, cayenne pepper, and salt to taste. Remove from heat immediately.
06 - Place roasted asparagus on a serving dish and generously spoon the Hollandaise sauce over the top. Serve immediately.

# Top Tips:

01 -
  • The asparagus gets crispy-edged and tender at the same time, and that contrast changes everything.
  • Hollandaise feels fancy but honestly, once you understand the technique, it's just butter and patience meeting egg yolks in the right way.
  • This feels like restaurant food you made yourself, which never gets old.
02 -
  • If your Hollandaise breaks and becomes greasy or grainy, don't panic; start fresh with a clean bowl, one egg yolk, and warm water, then slowly whisk in the broken sauce bit by bit to bring it back together.
  • The sauce must be warm but not hot when you finish it; if it sits too long or cools, it will thicken into more of a spread than a silky coat, so timing is everything.
03 -
  • Bring your eggs to room temperature before starting; cold eggs resist whisking and create an uneven sauce that breaks more easily.
  • The secret to silky Hollandaise is patience and temperature control—never let the bowl get too hot and always whisk in the butter slowly, especially at the beginning when the emulsion is still fragile.

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