Roasted Asparagus with Hollandaise

Updated at: Thu, 17 Aug 2023 13:03:23 GMT

Step 1

Cut off the woody bottoms of the spears, then using a peeler, remove the outer layer of skin of the bottom 2/3rds of each spear.

Step 2

Put the spears in a baking dish, and toss with salt, pepper, olive oil, and a bunch of a fresh herb like thyme.

Step 3

Bake in a 400° F oven for 15-20 minutes, or until cooked through but not soft.

Step 4

Add the egg yolks to a blender or immersion blender. Add in the lemon juice as well.

Step 5

Heat the butter in a pan just until melted. The butter should be as cold as possible while still being pourable, if it's too hot it will scramble the eggs instead of emulsify.

Step 6

Blend the yolk and lemon juice on medium speed until it turns a pale yellow. Once lightened, begin slowly streaming in the butter while continuing to blend.

Step 7

Season with Cayenne. It shouldn't need extra salt if you use salted butter, but it can be added if necessary.

Step 8

Keep the hollandaise warm until ready to pour on the asparagus and serve. Optionally garnish with salt, pepper, and cayenne.

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