Crispy Asparagus with Buttery Hollandaise
Roasted asparagus spears with silky, lemony hollandaise—a German classic that feels fancy but takes 25 minutes flat. Golden edges, warm butter sauce, pure elegance.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1 lb fresh asparagus (medium spears)
- 6 tbsp unsalted butter
- 3 count egg yolks
- 2 tbsp lemon juice
- 1 tbsp water (for hollandaise)
- ½ tsp whole grain mustard
- ¼ tsp cayenne pepper
- 1 tbsp fresh chives or tarragon (chopped)
Instructions
- 1
Preheat oven to 425°F. Snap off woody ends of asparagus (bend gently until they snap naturally).
- 2
Toss asparagus with 1 tbsp olive oil, salt, and pepper on a sheet pan. Spread in a single layer.
- 3
Slide pan into oven. Roast for 12–14 minutes until tips curl and edges are golden brown.
- 4
While asparagus roasts, melt 6 tbsp butter in a small saucepan over low heat until foamy.
- 5
Whisk egg yolks with lemon juice, water, mustard, cayenne, and a pinch of salt in a heatproof bowl.
- 6
Set bowl over gently simmering water (double-boiler setup). Whisk constantly until pale and warm, ~2 minutes.
- 7
Remove from heat. Slowly drizzle in warm melted butter while whisking until sauce is thick and glossy.
- 8
Pour hollandaise over roasted asparagus. Garnish with fresh chives. Serve immediately.
Tools you’ll need
- sheet pan
- small saucepan
- heatproof bowl
- whisk
- kitchen pot (for simmering water)
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