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Crispy Roasted Asparagus Recipe with Easy Creamy Hollandaise Drizzle

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A simple and elegant recipe for crispy roasted asparagus paired with a silky, tangy hollandaise sauce. Perfect as a quick side dish that impresses with its texture and flavor.

Ingredients

Scale
  • 1 pound (450g) fresh asparagus, trimmed
  • 2 tablespoons olive oil (extra virgin preferred)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 large egg yolks (room temperature)
  • ½ cup (115g) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • ½ teaspoon Dijon mustard (optional)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it for easier cleanup.
  2. Rinse and trim the woody ends off 1 pound (450g) of asparagus. Pat dry thoroughly.
  3. Toss asparagus with olive oil, sea salt (½ tsp), and freshly ground black pepper (¼ tsp) until evenly coated.
  4. Spread the asparagus in a single layer on the baking sheet, avoiding overcrowding.
  5. Roast for 12-15 minutes, flipping halfway through, until tips are slightly charred and stalks are tender but firm with a golden crisp on edges.
  6. While asparagus roasts, prepare the hollandaise sauce: In a medium heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, 1 tablespoon water, and ½ teaspoon Dijon mustard (if using).
  7. Set the bowl over a saucepan of gently simmering water (double boiler style), ensuring the bowl doesn’t touch the water. Whisk constantly to avoid scrambling the eggs.
  8. Slowly drizzle in ½ cup (115g) melted warm unsalted butter, whisking continuously until the sauce thickens and becomes glossy (5-7 minutes).
  9. Remove from heat and season with a pinch of cayenne pepper and a little salt, adjusting to taste. Keep warm until ready to serve.
  10. Plate the roasted asparagus and generously drizzle with the warm hollandaise. Serve immediately.

Notes

Dry asparagus thoroughly before roasting to ensure crispness. Avoid overcrowding the pan. Use gentle heat and continuous whisking for hollandaise to prevent scrambling. Warm the butter before adding to eggs. If hollandaise breaks, whisk in a teaspoon of warm water or start fresh with a new yolk.

Nutrition

Keywords: roasted asparagus, hollandaise sauce, crispy asparagus, easy side dish, vegetable recipe, healthy side, quick asparagus recipe

Find it online: https://atomicbite.com/crispy-roasted-asparagus-recipe-with-easy-creamy-hollandaise-drizzle/