Roasted Asparagus with Hollandaise

1. 1

   Preheat oven to 450F (230C).

2. 2

   Trim the woody ends from the asparagus.

3. 3

   Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.

4. 4

   Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

5. 5

   Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender.

6. 6

   Pulse a couple times to combine.

7. 7

   Put the butter in a small microwave proof bowl and heat in a microwave until just melted.

8. 8

   With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce.

9. 9

   If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.

10. 10

    Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

11. 11

    Spread the roasted asparagus on a serving platter.

12. 12

    Grind a generous amount of pepper over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.