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I just love the flavors of this tender Roasted Asparagus with Hollandaise Sauce. Earthy and caramelized oven roasted asparagus spears are a delicious vegetable side dish, made even better with a generous drizzle of this rich and lemony homemade sauce!
Oven Roasted Asparagus with 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.
If you’ve never tried it before, you’re going to love the flavor combination of roasted asparagus with creamy and lemony hollandaise sauce. It’s a simple and healthy side dish that’s great for weeknight dinners and fancy enough for entertaining!
What You’ll Need
Here’s what you’ll need to make this easy roasted asparagus dish along with the homemade hollandaise:
- Asparagus Spears: Don’t forget to remove the woody stems!
- Olive Oil: It’s worth investing in a good quality extra virgin 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 Roast 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.
In less time than it takes to preheat your oven, you can also make this dish with Air Fryer Asparagus!
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).
How to Store and Reheat Extras
Store the leftover roasted asparagus and hollandaise airtight in the fridge. I’d recommend storing them separately, to make it easier when reheating. 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 and seafood especially since the flavors really compliment each other. Here are some ideas:
- Pesto Salmon Sheet Pan Dinner
- Cobb Salad with Lobster
- Skillet Chili Lime Shrimp
- Lemon Herb Grilled Chicken
- Grilled Black and Blue NY Strip Steaks
- Cranberry Garlic Crusted Prime Rib
It’s also wonderful for Easter with your Pineapple Glazed Ham!
More Asparagus Recipes to Try
- Air Fryer Asparagus with Parmesan
- Roasted Asparagus and Mushroom Quinoa Pilaf
- Grilled Asparagus with Lemon and Manchego Cheese
- Cornmeal Crusted Asparagus
- Cheesy Ham Asparagus Egg Muffin Cups
Roasted Asparagus with Hollandaise Sauce
Ingredients
- 1 lb asparagus spears woody stems removed
- 1 tbsp olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground pepper
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Kosher salt
- 1 pinch cayenne pepper optional
- 1/2 cup unsalted butter (one stick), cut into small pieces, 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.
- Toss the asparagus with olive oil, salt, and 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 the egg yolks, lemon juice, salt, and cayenne pepper. Add in half of the cubed 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 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.
Did you make this?
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