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Crispy Roasted Asparagus Recipe with Easy Homemade Hollandaise Sauce

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A quick and easy recipe featuring crispy roasted asparagus paired with a creamy, tangy homemade hollandaise sauce. Perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed
  • 1–2 tablespoons olive oil
  • Salt and freshly cracked black pepper to taste
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (113 g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste
  • Optional garnish: chopped fresh chives or parsley

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the asparagus under cold water and pat dry. Trim the woody ends (about 1 to 2 inches). Lay them out on a baking sheet in a single layer.
  3. Drizzle asparagus with 1 to 2 tablespoons olive oil, sprinkle with salt and freshly cracked black pepper. Toss gently to coat evenly and spread out again.
  4. Roast asparagus in the oven for 12-15 minutes, turning once halfway through, until bright green with blistered spots and crisp tips.
  5. While asparagus roasts, fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium-low heat.
  6. In a heatproof bowl, whisk together the 3 egg yolks and 1 tablespoon lemon juice until slightly thickened (1-2 minutes).
  7. Place the bowl over the simmering water (bottom of bowl should not touch water). Whisk constantly to warm eggs gently.
  8. Slowly drizzle in the warm melted butter while whisking vigorously until sauce thickens and becomes glossy. Add a teaspoon or two of warm water if too thick.
  9. Remove hollandaise from heat, season with salt and optional cayenne or hot sauce. Keep warm.
  10. Transfer roasted asparagus to a serving plate and spoon hollandaise sauce generously over the top.
  11. Garnish with chopped fresh chives or parsley and serve immediately.

Notes

Use fresh asparagus for best crispness. Keep heat low and whisk constantly when making hollandaise to avoid curdling. If sauce separates, whisk in a teaspoon of cold water off heat to bring it back together. Snap off woody ends of asparagus instead of cutting for less waste. Roasting at 425°F is ideal for crisp texture.

Nutrition

Keywords: asparagus, roasted asparagus, hollandaise sauce, easy asparagus recipe, crispy asparagus, homemade hollandaise, spring vegetables, side dish, gluten-free

Find it online: https://magnetmeal.com/crispy-roasted-asparagus-recipe-with-easy-homemade-hollandaise-sauce/