Oven Roasted Asparagus With Mascarpone Hollandaise – a delicious recipe with bunches, Olive Oil, Kosher Salt, black pepper, Mascarpone, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat your oven to 400. Line a baking sheet with parchment paper.
2
Wash and prepare your asparagus, breaking off the ends to remove the woody part. Pat dry with paper towel. Lay your asparagus on the baking sheet not overlapping single file. Drizzle with olive oil and add your salt and pepper. Roll to make sure the olive oil, salt and pepper are covering your asparagus. Bake in your preheated oven for 10 minutes or until asparagus is tender but not mushy.
3
To make the Hollandaise, add two egg yolks to your blender, add the lemon juice and give it a whirl. Add the mascarpone, salt pepper and lemon zest and blend until incorporated. It will be thick but should be of pourable consistency. You can adjust the seasoning to your taste.
4
Pour the sauce over the warm asparagus and serve.
5
I make the Mascarpone Hollandaise the day before I am going to be serving it as it sits in the refrigerator it becomes more intensely lemony.
155
kcal
Calories
13
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 bunches Asparagus (If a large bunch just use 1), 2 tablespoons Olive Oil, Kosher Salt, black pepper, and more.
Yes, Oven Roasted Asparagus With Mascarpone Hollandaise falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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