Asparagus with Hollandaise

Total Time:
20 min
10 min
10 min

4 servings

  • Asparagus:
  • 1 bunch asparagus (about 1 pound), cleaned and trimmed
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • Hollandaise:
  • 6 large egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 2 sticks (16 tablespoons) unsalted butter, melted
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.

  • For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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