Recipe courtesy of Nancy Fuller

Asparagus with Hollandaise

Name: Asparagus with Hollandaise
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 bunch asparagus (about 1 pound), cleaned and trimmed; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 6 large egg yolks; 2 tablespoons lemon juice; 1 teaspoon kosher salt; 1 teaspoon cayenne pepper; 2 sticks (16 tablespoons) unsalted butter, melted

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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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

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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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.