| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch asparagus (about 1 pound), cleaned and trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 6 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 2 sticks (16 tablespoons) unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees F.
- For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.
- For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 547 |
| Total Fat | 56 g |
| Saturated Fat | 32 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 399 mg |
| Sodium | 483 mg |
Reviews
This was so easy for a crowd. The hollandaise got rave reviews! That cayenne really made the difference.
I just made this recipe with bacon wrapped asparagus and it was delicious. The hollandaise was perfection and a snap to make. I used organic, pastured raw eggs and no one eating is autoimmune compromised so I feel comfortable doing so. I will make this again!