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.
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