Roasted Asparagus with Hollandaise

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Today is Labor Day and I had the family over for brunch. I do NOT like the freeze-dried pouch stuff, and I recently saw Ina swiftly make this asparagas recipe, so it was a no-brainer - I'd make my first Hollandaise from scratch. So easy and tastes better than what you get in a restaurant. I poured it over Eggs Benedict and the asparagas, and the family couldn't stop raving. I did add too much lemon, thinking I was The Next Foodnetwork Star, but that was a mistake. Nevertheless, they seemed to like the sweetness and tartness. I had to microwave it a couple times to keep from cooling too much, but who cares?
Got to love THE INA!!!

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I have avoided making hollandaise because of the trouble involved with the double boiler, tempering the eggs, and worrying about the sauce breaking. This method was so simple and very good! It will be my go to way to make hollandaise from now on! My only adjustment was to add a little more lemon juice because that is how I prefer it, but otherwise it was perfect. The only drawback to this recipe is how tempting it will be to make this decadent sauce more often!

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My mother has always made blender hollandaise, and I could not remember the proper proportions, so I turned to FN. This was just what I needed... Very easy, and everything I've ever wanted from a restaurant, yet I've rarely been served anything near as thick and tasty! I appreciate the tip to make sure the eggs are room temp-- essential! I keep both sea salt and kosher salt around... I appreciate the reviews about saltiness; I guess we all learned to read the recipe and our labels carefully, because I made sure to use kosher and it turned out just right.

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The recipe calls for kosher salt, and the quantities of kosher salt to sea or table salt are not interchangeable. When I made this recipe with the kosher salt, I had no problem with the saltiness of the recipe. This was the most simple hollandaise I've ever made, and my brunch party was extremely successful. This will be my go to hollandaise recipe from now on.

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This hollandaise sauce is perfection!!! who knew room temperature egg yolks cold do so much!! love the flavor and use the sauce on eggs.veggies ans for a twist I add tarragon and tarragon vinegar and use as a bernaise sauce!! for meats and veggies!

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The Hollandaise was quick & easy to make, but extremely salty. I have found that to be true with most of Ina's recipes. Upon doing some research I came upon a note which told you to use TWICE the amount of Kosher salt for regular salt. Ina always uses Kosher salt!! Since I use sea salt in almost all of my recipes, I now know to use at least half of what Ina's recipes call for and then taste!
I feel as though this is a very important note which she should include in all of her
recipes!!

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The hollandaise was awful - I made this EXACTLY per the recipe, and the salt was overwhelming, the pepper was excessive, and the texture was almost like peanut butter. I had to throw it out and use the blender hollandaise recipe in "The Joy of Cooking" instead. I saw Ina make this on TV, and it looked great - something is wrong with this recipe.

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Loved this hollandaise sauce!! Poured it over eggs. Simply delicious and simple to make.

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I have always had a problem with hollandaise sauce but this recipe seemed simple. i plan on trying it soon. apparently cheryl didnt even bother with the sauce but criticized the asparagus. it was an egg dish episode cheryl. duh

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This recipe for hollandaise sauce is precise and easy. Althouh presented for use on roasted asparagus (was delicious, use this recipe for any dish you associate with hollandaise. Just terrific! Thanks Ina!