Roasted Asparagus with Hollandaise
Filed under
Vegetables
The recipe doubles easily: lay the spears with the tips toward the center of the pan and the stems toward the edges, since the edges cook faster and the tips are thinner.
Ingredients
- 1 lb Asparagus, medium
- 1 tbsp Olive oil, extra-virgin
- 1/4 tsp Kosher salt
- Black pepper, freshly ground
- 1 Egg yolk, large, for the sauce
- 1 1/2 tsp Lemon juice, freshly squeezed, for the sauce
- 1 pinch Cayenne pepper
- 4 tbsp Unsalted butter, 1/2 stick
- 1/2 tsp Kosher salt, for the sauce
Directions
- Preheat the oven to 450 degrees F.
- Trim the woody ends. Spread the spears in a single layer in a shallow roasting pan, drizzle with the oil, sprinkle with salt and roll to coat. Roast until lightly browned and tender, about 10 minutes, shaking the pan halfway through.
- Meanwhile, pulse the egg yolk, lemon juice and cayenne in a blender.
- Microwave the butter until just melted. With the blender running, gradually add it to make a smooth, frothy sauce; blend in a teaspoon of lukewarm water if it's too thick. Season with the salt. Serve right away or keep warm in a bowl over hot (not simmering) water.
- Spread the asparagus on a platter, grind plenty of pepper over and serve with the sauce.