Hollandaise for Roasted Asparagus

Name: Hollandaise for Roasted Asparagus
Yield: Serves 4-6
Ingredients: 12 Tbsp unsalted butter (1 1/2 sticks); 4 extra-large egg yolks, at room temperature; 3 Tbsp freshly squeezed lemon juice; 1 1/2 tsp kosher salt; 3/4 tsp freshly ground black pepper; 2 pinches cayenne pepper; 2 lbs fresh asparagus; Olive oil; Kosher salt and freshly ground black pepper

9 ingredients•11 steps•Serves 4-6

Ina Garten / Barefoot Contessa

Ingredients

Hollandaise Sauce

12 Tbsp unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 Tbsp freshly squeezed lemon juice
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 pinches cayenne pepper

Asparagus

2 lbs fresh asparagus
Olive oil
Kosher salt and freshly ground black pepper

Instructions

1
Preheat the oven to 400°F.
2
Melt the butter in a small saucepan.
3
Place the egg yolks, lemon juice, 1 1/2 tsp salt, 3/4 tsp pepper, and cayenne in the jar of a blender.
4
Blend for 15 seconds.
5
With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.
6
Break off the tough ends of the asparagus and peel if they're thick.
7
Place the asparagus on a baking sheet and drizzle with olive oil.
8
Toss to coat the asparagus completely, then spread in a single layer.
9
Sprinkle liberally with salt and pepper.
10
Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
11
Pour the hollandaise sauce over the warm asparagus and serve.

💡 Cook's Notes

The hollandaise can be left in the blender at room temperature for up to 1 hour. If made in advance, add 1 Tbsp hot tap water and blend for a few seconds before serving.