Asparagus with Hollandaise Sauce
Asparagus with Hollandaise sauce is a spring classic for a reason. Tender and caramelized roasted asparagus spears are a delicious vegetable side dish on their own. But they are made even better when you spoon on a generous amount of buttery and bright homemade Hollandaise. Simple but impressive!
Delicious Details
- Cuisine Inspiration: French
- Primary Cooking Method: Oven, Stovetop
- Dietary Info: Gluten-free, Low-carb
- Skill Level: Easy
If you’ve never tried it before, you’re going to love the flavor combination of roasted asparagus with creamy and lemony hollandaise sauce. I just love the flavor of tender roasted asparagus spears. Slightly sweet and earthy, and juicy on the inside, and crisp and caramelized on the outside, it’s one of the most classic spring vegetable recipes. And if I can think of one way to make them even better, it’s smothering them with hollandaise sauce!
This classic French sauce takes one of my favorite vegetable side dishes and ramps it up into something truly delicious. This roasted asparagus recipe comes together literally in minutes and tastes super luxurious, topped with all the buttery richness of homemade hollandaise. It’s a simple side dish that’s great for weeknight dinners and fancy enough for entertaining!
Asparagus with Hollandaise Sauce is a Classic
Here’s why you’ll love it…
- Simple prep. You just have to toss asparagus with olive oil, salt, and pepper, and toss it into the oven. And the sauce is made with just four main ingredients, and comes together in the time it takes for the asparagus to roast.
- But feels fancy. Hollandaise is one of the French mother sauces, and while it comes together easily, all that rich butter just makes it feel like something special. You can easily serve it with a fancy date night dinner.
- Naturally gluten free. The sauce thickens by emulsifying the eggs and butter, there’s no flour needed. So it’s gluten free without even trying!
Recipe Ingredients
Here’s what you’ll need to make this easy roasted asparagus dish, along with the homemade hollandaise, as well as a few notes about the ingredients. Scroll down to the recipe card for the full amounts and step-by-step instructions.
- Asparagus Spears: Don’t forget to remove the woody stems! You’ll want to hold it in the middle and at the woody end, then gently bend till it snaps.
- Olive Oil.
- Egg Yolks: Just the yolks, and not the whole eggs. Combined with butter, this gives the hollandaise its rich and creamy consistency.
- Fresh Lemon Juice: Be sure to use fresh lemon, and not bottled.
- Cayenne Pepper: Commonly used in hollandaise sauce recipes, but optional if you’d rather leave it out.
- Butter: One stick of unsalted butter, cut into small cubes. Butter emulsifies with the yolks and lemon juice to make a buttery sauce!
- Parsley or Chives: Minced, as an optional garnish.
- Salt & Pepper
How to Make Asparagus with Hollandaise Sauce
Each component is so simple, and you can make the sauce while the asparagus is in the oven. You’ll be ready to enjoy in minutes. Here goes…
Roast the Asparagus
Nothing brings out the gorgeous earthy-sweet flavors of fresh asparagus more than a hot and fast roast in the oven! Lucky for us, it’s super easy to do. Here’s how:
- Season the Asparagus: Toss the asparagus spears in olive oil with salt and pepper.
- Roast: Lay the spears out in a single layer on a baking tray, and then roast them in a 450°F oven for about 10-15 minutes until tender.
Preparing the Hollandaise
If you want to know all the details of making this simple sauce, you can check out my post on how to make Hollandaise. But all the essentials you need are included in the recipe card.
- Combine the Ingredients: In a saucepan over low heat, whisk together the egg yolks, lemon juice, seasonings, and one half of the butter cubes.
- Heat: Continue to whisk the sauce over the heat as the butter melts. Gradually add in the remaining butter, and keep stirring until the sauce has thickened.
Assembling the Dish
- Plate: Arrange the roasted asparagus spears on a platter.
- Top with Hollandaise: Spoon the hollandaise sauce over top, and then give it a sprinkle with minced parsley. You can also use chives or black pepper, or skip the garnish altogether if you prefer!
Tips for Success
- If the Hollandaise Sauce Is Too Thick: If you find that your hollandaise sauce has thickened too much, add in a teaspoon or two of warm water to help thin it out. Likewise, if your sauce is on the runny side, you can add in a bit more butter to thicken it.
- Roasting Times May Vary: Depending on the thickness of your asparagus spears, the roasting time might vary slightly (for example, thicker spears may need a bit longer in the oven).
- Save Time: In less time than it takes to preheat your oven, you can also make this dish with Air Fryer Asparagus!
How to Store and Reheat Extras
- Refrigerate – Store the leftover roasted asparagus and hollandaise airtight in the fridge. I’d recommend storing them separately. to make it easier when reheating.
- Freezer – I do not recommend freezing either the asparagus or the sauce.
- Reheat – You can reheat both the asparagus and the hollandaise sauce in a pan on the stovetop on low, or in the microwave in bursts. You can also use the extras to make homemade Eggs Benedict!
Make it a Meal
Instantly jazz up any meal with a veggie side of asparagus with hollandaise! I love serving this with steak, like my Grilled Black and Blue NY Strip Steaks, and seafood such as Skillet Chili Lime Shrimp. The flavors really complement each other. And it’s always a classic for Easter with your Pineapple Glazed Ham. But here are some other serving suggestions:
- Pesto Salmon Sheet Pan Dinner
- Cobb Salad with Lobster
- Lemon Herb Grilled Chicken
- Cranberry Garlic Crusted Prime Rib
More Asparagus Recipes to Try
Roasted Asparagus with Hollandaise Sauce
Ingredients
- 1 lb asparagus spears , woody stems removed
- 1 Tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large egg yolks
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 pinch cayenne pepper , optional
- 1/2 cup cubed unsalted butter (one stick, 8 Tablespoons), divided
- minced parsley or chives, or cracked pepper for garnish , optional
Instructions
- Preheat the oven to 450°F. Lightly coat a baking sheet with olive oil or cooking spray.
- Snap the woody stems off of 1 lb asparagus spears. Toss the asparagus with 1 Tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Lay in a single layer on a baking sheet, and roast until tender, about 10-15 minutes, until tender. The time will depend on the thickness of the asparagus.
- Meanwhile, in a small saucepan, whisk together 3 large egg yolks, 1 Tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1 pinch cayenne pepper, if using. Add 0.25 cup cubed unsalted butter.
- Place the saucepan over low heat and stir constantly with a whisk until the butter is melted. While still whisking, gradually add the remaining 0.25 cup cubed unsalted butter and whisk until it is melted and the sauce is thickened. If it is too thick, you can whisk in a little warm water, a teaspoon at a time.
- Place the asparagus on a serving platter and spoon the Hollandaise sauce over the top. Garnish with minced parsley or chives, or cracked pepper, if desired.
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