Growing up, I always thought asparagus was just that green vegetable my mom would boil until it turned mushy. It wasn’t until I had dinner at my friend’s house that I discovered asparagus could actually taste good. The difference? Her mom served it with homemade hollandaise sauce.
Turns out, asparagus and hollandaise are like old friends who bring out the best in each other. While asparagus on its own can be pretty basic, adding this creamy sauce takes it from everyday vegetable to something you’d actually look forward to eating. And don’t worry if you’ve never made hollandaise before – it’s easier than you might think.
Possible Ingredient Alternatives
Asparagus can be replaced with broccoli or green beans for a similar texture and nutritional profile. Adjust cooking time as needed, as broccoli may require slightly longer to cook. For those seeking a lower-carb option, zucchini spears can be used, though cooking time should be reduced to prevent overcooking.
Olive oil can be substituted with avocado oil or grapeseed oil, both of which have neutral flavors and high smoke points suitable for roasting vegetables. Use the same amount as called for in the original recipe.
For the hollandaise sauce, butter can be replaced with ghee for a lactose-free option, or with a plant-based butter alternative for a vegan version. When using vegan butter, add a pinch of nutritional yeast to enhance the savory flavor. The egg yolk can be substituted with 2 tablespoons of aquafaba (chickpea liquid) for a vegan hollandaise, though the sauce may be slightly less rich.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 7-10 g
- Fat: 40-45 g
- Carbohydrates: 15-20 g
Ingredients
- 1 pound medium-sized asparagus
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Ground black pepper to taste
- 1 large egg yolk
- 1 1/2 teaspoons lemon juice, freshly squeezed
- A pinch of cayenne pepper
- 1/2 stick unsalted butter (4 tablespoons)
- 1/2 teaspoon kosher salt
Step 1: Preheat and Prepare the Asparagus
Start by preheating your oven to 450 degrees F (232 degrees C).
Trim the woody ends from the asparagus to ensure they are tender and palatable.
Spread the asparagus spears in a single layer on a shallow roasting pan or baking sheet.
Step 2: Season and Roast the Asparagus
Drizzle the asparagus with olive oil and sprinkle with kosher salt.
Roll the spears around to coat them thoroughly in the oil and salt.
Place the asparagus in the oven and roast until they are lightly browned and tender, about 10 minutes.
Remember to shake the pan halfway through to ensure even cooking.
Step 3: Prepare the Sauce Base
While the asparagus is roasting, take this time to make the sauce.
In a blender, combine one egg yolk, a tablespoon of lemon juice, and a pinch of cayenne pepper.
Pulse the blender a couple of times to mix the ingredients thoroughly.
Step 4: Melt the Butter and Create the Sauce
Melt the butter in a small microwave-safe bowl until it’s just melted.
With the blender running, slowly and gradually add the melted butter to the egg mixture.
This will create a smooth, frothy sauce.
If the sauce becomes too thick, blend in a teaspoon of lukewarm water to loosen it.
Season the sauce with kosher salt to taste.
Step 5: Final Adjustments and Presentation
When the asparagus is done roasting, transfer it to a serving platter.
Grind a generous amount of black pepper over the top for added flavor.
Serve the asparagus alongside the sauce.
If the sauce needs to be held for a bit, keep it warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Enjoy your roasted asparagus with a delicate, homemade sauce!
