Roasted Asparagus with Easy Hollandaise Sauce
By: Ashley Dew
Spring brings with it, among many things, asparagus and this is a perfect Easter side dish that is tasty, yet easy. Hollandaise dresses it up to 5-star standards.
The hollandaise recipe is adapted from Julia Child’s Hollandaise sauce in Mastering the Art of French Cooking. It comes together in five minutes with just three essential ingredients: egg yolks, lemon juice, and butter or ghee. The cayenne pepper is optional, but as a result of living a decade ‘out west’, I like a little spicy kick.
Servings
4
Ready In:
20 mins
Calories:
296
Good For:
Side
Ingredients
- 1 pound asparagus
- 1 tablespoon grass-fed ghee or butter melted
- 3 egg yolks
- Juice of half a lemon or more to taste
- cayenne pepper to taste
- salt & pepper to taste
- ½ cup grass-fed ghee or butter heated
Nutrition Facts
| Servings | 4 |
|
Amount per Serving |
|
| Calories | 296 |
| Total Fat | 29.0g |
| Saturated Fat | 17.0 g |
| Cholesterol | 213 mg |
| Sodium |
9 mg |
| Total Carbohydrates | 2.0 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 2.0 g |
| Protein | 4.0 g |
Step by Step Instructions
Step 1
Preheat oven to 425 degrees.
Step 2
Toss asparagus with 1 tablespoon ghee, salt and pepper and roast until it starts to caramelize but is still crisp, about 10 minutes.
Step 3
Add egg yolks, lemon juice, and cayenne pepper to blender and blend a few seconds until combined. With blender running, pour hot ghee or butter into blender in a slow steam until combined. Taste and add more lemon juice, cayenne pepper and salt if needed. Thin with a little warm water if desired.
Step 4
Drizzle Hollandaise sauce over asparagus and serve remaining sauce on the side.
More Recipes
Lemon Lavender Cake
Lemon Lavender CakeBy: Ashley DewThis has been my go-to cake for the last year. This incredible dessert will transport your taste buds to pretty cool places, as the tang of fresh lemons melds seamlessly with a delicate lavender twist. Its exotic. So whether you're...
Orange, Cranberry, Cinnamon Muffins
Orange, Cranberry, Cinnamon MuffinsBy: Ashley DewOrange is cranberry’s ultimate soulmate. Like peanut butter is to jelly, Fridays are to wine, and pink is to purple, they are an obvious match made in heaven. Sprinkle a little cinnamon in the mix, and well, there...
Fig,Cranberry and Walnut Sausage Stuffing
Fig, Cranberry and Walnut Sausage StuffingBy: Ashley DewI absolutely adore stuffing/dressing. Was pure bread on it. It was always one of the highlights of Christmas and Thanksgiving meals. When I went gluten free I thought at first that those days were over but I was...
Sausage Stuffed Mushrooms
Sausage Stuffed MushroomsBy: Ashley DewI hope you’re ready for a savory treat that’s the perfect addition to your holiday table! These sausage stuffed mushrooms are huge on flavor but contain no dairy, gluten or grains. They’re easy to put together and make the...
Spicy Basil Artichoke Dip
Spicy Basil Artichoke DipBy: Ashley DewThis easy and super flavorful recipe is sure to become a go-to for holiday parties in need of a tasty, yet healthy, appetizer. Filled with artichokes, fragrant basil and garlic, and as much heat from fresh jalapeños as you’d...
Mushroom and Spinach Gallette
Mushroom and Spinach GallettesBy: Ashley DewThese savory galettes are similar to a pie but not completely enclosed on top. I like to describe them as “rustic pies,” which means they don’t have to look perfect to be mouth-wateringly good. Buckwheat and cassava flours...