Roasted Asparagus with Hollandaise Sauce
2 Comments
Roasted Asparagus with Hollandaise Sauce
This simple yet elegant veggie classic is tailor made for special meals with family or guests.
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Servings: 4
Calories: 174kcal
Ingredients
- 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
Instructions
- 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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Nutrition
Calories: 174kcal | Carbohydrates: 7g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 301mg | Fiber: 3g | Sugar: 3g
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2 Comments
Asparagus is the workhorse of the springtime kitchen. Unlike the fussier darlings (I still love them), fava beans, peas, and artichokes, all of which require copious amounts of preparation time. How to cook asparagus in a variety of tasty dishes where you can serve this seasonal vegetable as blanched, griddled, roasted or as a raw.
How to cook asparagus in a variety of tasty dishes where you can serve this seasonal vegetable as blanched, griddled, roasted or as a raw.