1 Video | Photo: Roasted Asparagus with Hollandaise Recipe
Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 pinches of cayenne pepper
- 2 pounds fresh asparagus
- Good olive oil
Directions
Preheat the oven to 400 degrees.
Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
Pour the hollandaise sauce over the warm asparagus and serve.
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By chefgirl9614
on April 05, 2013
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This is absolutely perfect! This version is a little thinner in consistency but perfect for the asparagus application. If I'm making Eggs Benedict I just add an extra yolk and it thickens up nicely. For the people who seem to say Ina's dishes are too salty, please make note that she ALWAYS uses kosher salt when cooking (she tends to use table salt for baking which is recommended because it dissolves easier in baked goods etc. She used to state this all the time in earlier years but I think she takes it for granted that people just know now. Table salt is twice as potent as kosher so switching the two would definitely make a dish too salty! Hope this helps. Happy cooking!
By kmmarsh14
carmel, IN
on February 14, 2013
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This is by far the easiest and most foolproof way to make hollandaise sauce. It was incredibly delicious with the asparagus. It was a little on the thin side for a hollandaise, but I did add some extra lemon juice because I love the lemony flavor. I also had large eggs instead of extra large, which may have made a difference. I will definitely be making this many times again in the future.
By tammy.bailey34_...
Ashland, Ky
on July 21, 2012
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Absolutely LOVE this sauce over the asparagus! My family is not much on trying new recipes...but even my husband commented how good this was! (Now THAT'S a compliment!
Thanks Ina for sharing this WONDERFUL recipe!
Tammy in Ashland, KY
Read all 51 reviews