Simple roasted asparagus gets gussied up with this lush yet easy-to-make 3-ingredient blender hollandaise sauce.
Course Side Dish
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
For the Roasted Asparagus
For the Hollandaise Sauce
1cupunsalted butter1/2 pound
Pinchof kosher salt
Preheat the oven to 450°F.
Place the asparagus on a baking sheet in a single layer. Drizzle with the olive oil, coating spears evenly, and sprinkle with salt and pepper. Roast the asparagus for 8-10 minutes (depending on thickness of spears) until tender.
While the asparagus is cooking, make the hollandaise. Melt the butter in a small pan on the stove over low heat or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Set aside.
Add the yolks and lemon juice to the blender container. Blend on high for 15 seconds then scrape down the sides. Turn on the blender and slowly add the hot water until incorporated. Drape a kitchen towel over hole in the blender lid to avoid splattering, set the blender to high, and slowly drizzle the hot butter into the egg yolk. Blend for about 30-60 seconds or until thickened. Taste for seasoning and add more lemon juice or salt to taste.
Plate the roasted asparagus on a platter or individual plates and drizzle with hollandaise. Sprinkle with paprika if desired. This dish is best served warm.
This recipe makes more than enough hollandaise for one pound of asparagus, so feel free to double or triple the amount of asparagus to fit your needs. Or, use the extra hollandaise for eggs benedict the next day.