Roasted Asparagus with Hollandaise (Printable)

Tender roasted asparagus paired with rich, creamy Hollandaise sauce, ideal for spring and special meals.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Hollandaise Sauce

05 - 3 large egg yolks
06 - 1 tbsp fresh lemon juice
07 - 1/2 cup unsalted butter, melted and warm
08 - 1/4 tsp Dijon mustard (optional)
09 - Pinch of cayenne pepper
10 - Salt, to taste

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss gently to coat evenly.
03 - Roast asparagus for 12 to 15 minutes until tender and lightly browned, shaking the pan halfway through cooking.
04 - In a heatproof bowl over barely simmering water, whisk egg yolks and lemon juice constantly until slightly thickened.
05 - Gradually whisk in melted butter a little at a time until sauce is thick and glossy. Stir in Dijon mustard if using, cayenne pepper, and salt to taste. Remove from heat immediately.
06 - Arrange roasted asparagus on a serving platter, spoon Hollandaise sauce generously over the top, and serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in about 30 minutes, making you feel like a professional chef.
  • Hollandaise transforms simple roasted asparagus into something that feels special enough for a fancy dinner or a quiet Sunday night.
  • The sauce can be made while the asparagus roasts, so there's no stressful timing coordination.
02 -
  • If your Hollandaise breaks or looks grainy, don't panic—start with a fresh egg yolk in a clean bowl, whisk it together, then slowly whisk in the broken sauce bit by bit to bring it back.
  • Hollandaise waits for no one; if it thickens too much while sitting, whisk in a teaspoon of warm water to loosen it back up, but always serve it within minutes of making it.
  • The asparagus and sauce must both be warm when they meet; cold asparagus under warm sauce feels sad, and cold sauce on warm asparagus separates awkwardly.
03 -
  • Snap off the woody ends of the asparagus by bending each spear gently until it breaks naturally—it'll snap exactly where the tender part begins.
  • If you're nervous about the double boiler, use a metal or glass bowl set snugly over a pot of simmering water; just make sure the bottom doesn't touch the water or the yolks will scramble.

Return