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Crispy Roasted Asparagus with Zesty Lemon Hollandaise

crispy roasted asparagus - featured image
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A quick and easy recipe that transforms simple asparagus into a crispy, tangy delight with a bright, creamy lemon-infused hollandaise sauce.

Ingredients

Scale
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon flaky sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 large egg yolks (room temperature)
  • 6 tablespoons (85 g) unsalted butter, melted and warm
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water (optional, to loosen hollandaise)
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Rinse and trim about 1 pound (450 g) of fresh asparagus, snapping off the tough ends where they naturally break.
  3. Place the asparagus in a bowl and toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper until evenly coated.
  4. Lay the asparagus in a single layer on the baking sheet without overlapping to ensure even roasting.
  5. Roast the asparagus in the oven for 12-15 minutes, turning once halfway through with tongs, until crisp-tender with slight charring but not burnt.
  6. While the asparagus roasts, fill a small saucepan with about an inch of water and bring to a gentle simmer over medium-low heat.
  7. In a medium heatproof bowl, combine 3 large egg yolks, 1 teaspoon Dijon mustard (if using), and 2 tablespoons fresh lemon juice. Place the bowl over the simmering water, making sure the bottom does not touch the water.
  8. Whisk continuously until the mixture thickens and doubles in volume, about 3-5 minutes, taking care not to scramble the eggs.
  9. Slowly drizzle in 6 tablespoons (85 g) of warm melted unsalted butter while whisking vigorously until the sauce is smooth, creamy, and glossy.
  10. If the sauce is too thick, add 1 tablespoon of warm water to loosen it slightly. Season with a pinch of salt and more lemon juice if desired.
  11. Transfer the roasted asparagus to a serving platter and drizzle generously with the zesty lemon hollandaise. Finish with a sprinkle of flaky sea salt.

Notes

Keep whisking the hollandaise off heat once it’s done to prevent separation. If it starts to curdle, add a splash of warm water and whisk vigorously. Do not overcrowd the asparagus on the baking sheet to ensure crispness. Serve hollandaise warm but not hot. Leftovers should be stored separately and reheated gently.

Nutrition

Keywords: asparagus, roasted asparagus, hollandaise sauce, lemon hollandaise, easy side dish, quick recipe, vegetable side, healthy side

Find it online: https://avabowls.com/crispy-roasted-asparagus-with-zesty-lemon-hollandaise-easy-recipe/