Roasted Asparagus with Hollandaise Sauce

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Roasted Asparagus with Hollandaise Sauce

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Serve With

  • 1 large egg, yolk
  • 1 medium lemon
  • 1/8 teaspoon cayenne or red pepper
  • 4 tablespoon butter, unsalted


  • Preheat oven to 450°F.
  • Trim the woody ends from the asparagus and spread out the spears into a single layer in a shallow roasting pan or baking sheet. Drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast approximately 10 minutes until lightly browned and tender, giving the pan a good shake about halfway through.
  • Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse to combine.
  • Melt the butter in a small microwave-safe bowl. With the blender running, gradually add the melted butter into the egg to make a smooth, frothy sauce. If the sauce is really thick, blend in a teaspoon of lukewarm water to loosen it up. Season with additional salt to taste, and serve drizzled over asparagus.
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