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Roasted Asparagus with Hollandaise Sauce
Roasted Asparagus with Hollandaise Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge your family with classic roasted asparagus topped with velvety Hollandaise sauce. Stirring is the secret to this decadent sauce perfection - worth every moment!
Ingredients:
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • Salt and pepper, to taste
  • 1/2 cup melted butter, hot
  • Pinch of cayenne pepper, optional
  • 1 hard-boiled egg, peeled
  • Snipped chives, optional
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while lining a sheet pan with foil or parchment paper for easy cleanup.
  • Lay asparagus on the pan and generously drizzle with olive oil. Sprinkle with salt and pepper. Gently mix until asparagus is well coated, then arrange in a single layer on the pan.
  • Roast in the center of the preheated oven until fork-tender for 10 to 12 minutes; adjust time for thicker asparagus.
  • In a heavy saucepan or skillet, vigorously whisk together egg yolks, lemon juice, and water until smooth. Season with salt and pepper. Cook over medium-low heat, continuously whisking the mixture until it slightly thickens, about 2 to 3 minutes. Be sure to whisk along the pan's bottom and sides.
  • To fix curdled eggs, immediately take the pan off the heat and vigorously whisk until smooth.
  • Slowly drizzle in the warm melted butter, one tablespoon at a time, vigorously whisking after each addition. Season with salt and pepper to taste, then add cayenne pepper. Ensure each whisk stroke exposes the bottom of the pan. If the sauce becomes too thick, mix in a few drops of water or lemon juice as needed.
  • Plate the asparagus and drizzle Hollandaise sauce over the top. Sprinkle grated hard-boiled egg and garnish with snipped chives before serving.

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