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Asparagus with Hollandaise

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.