Asparagus with Hollandaise
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
