Roasted Asparagus with Hollandaise
Ingredients
The Asparagus
-
1
pound
fresh asparagus, trimmed
-
1-2
tablespoons
extra-virgin olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
pepper
The Hollandaise Sauce
-
3
large
egg yolks
-
1
tablespoon
lemon juice
-
¼
cup
hot water
-
1
cup
unsalted butter, melted
-
a pinch
kosher salt
-
to taste
paprika
Instructions
- Preheat the oven to 450°F.
- Place the asparagus on a baking sheet in a single layer and drizzle with olive oil, seasoning with salt and pepper.
- Roast the asparagus for 8-10 minutes until tender.
- While the asparagus is roasting, melt the butter and set aside.
- In a blender, combine the egg yolks and lemon juice, blending for 15 seconds.
- Slowly add the hot water to the blender while it is running.
- Drizzle the melted butter into the blender slowly while blending until thickened.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Plate the roasted asparagus and drizzle with hollandaise, sprinkling with paprika if desired.
Nutrition Facts (estimated)
Servings
6
Calories
337
Total fat
36g
Total carbohydrates
4g
Total protein
3g
Sodium
204mg
Cholesterol
179mg
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