This asparagus hollandaise recipe is a lovely addition to a steak and potatoes dinner, a classic brunch, or an early spring menu. For a special brunch celebration, try serving this delectable asparagus dish with a poached egg on top for a dramatic presentation.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 10 to 12 servings
- Hollandaise sauce ingredients:
- 3 egg yolks, from large eggs
- 1/2 pound unsalted butter, melted
- 1 1/2 teaspoons fresh lemon juice
- Salt, to taste
- Roasted asparagus ingredients:
- 2 pounds fresh asparagus, cleaned and trimmed
- 1/3 cup light olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
How to make classic hollandaise sauce:
In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.
Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus once it is done cooking.
How to make roasted asparagus:
Preheat an oven to 425F. Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray. Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15 to 20 minutes, until it turns tender and lightly browned.
Sprinkle the roasted asparagus with the salt and pepper, pour a bit of fresh, hot hollandaise sauce over each serving, and serve the asparagus hollandaise immediately.
This asparagus with hollandaise sauce recipe makes 10 to 12 servings.
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