Savory Roasted Asparagus with Velvety Hollandaise
Elevate your asparagus game with this savory roasted dish topped with a velvety, rich Hollandaise sauce. The effort of stirring the sauce is well worth the reward of a delightfully indulgent meal.
25 min
easy
4 servings
310kcal
calories
5g
carbohydrates
200mg
cholesterol
30g
fat
2g
fiber
7g
protein
16g
saturated fat
308mg
sodium
2g
sugar
0g
unsaturated fat
Ingredients
2 large egg yolks
2 teaspoons lemon juice
1 teaspoon water
Salt and pepper, to taste
115 grams melted butter, hot
Pinch of cayenne pepper, optional
1 hard-boiled egg, peeled
Snipped chives, optional
1 bunch of asparagus
1 tablespoon olive oil
Directions
Step 1
Preheat the oven to 200 degrees C (400 degrees F). Line a baking sheet with parchment paper.
Step 2
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Arrange the spears in a single layer on the sheet.
Step 3
Roast in the center of the preheated oven until tender, about 10-12 minutes; thicker asparagus may require additional roasting time.
Step 4
In a heavy saucepan or small skillet, whisk together the egg yolks, lemon juice, and water until well combined. Season with salt and pepper. Place over medium-low heat and whisk continuously until the mixture begins to thicken slightly, about 2-3 minutes.
Step 5
If the mixture starts to curdle, remove from heat and continue whisking briskly until smooth.
Step 6
Gradually whisk in the hot melted butter, one tablespoon at a time, ensuring it is fully incorporated before adding more. Adjust seasoning and stir in cayenne pepper. If the sauce is too thick, whisk in a drop or two of water or lemon juice.
Step 7
To serve, plate the roasted asparagus and pour the Hollandaise sauce on top. Grate hard-boiled egg over the sauce and garnish with snipped chives.