Roasted Asparagus with Hollandaise Sauce



1 pound asparagus 

1 tablespoon extra virgin olive oil

¼ teaspoon each salt and pepper


Preheat the oven to 425 degrees.  Trim woody ends off the washed asparagus. 


Spread asparagus in a single layer on a foil lined baking sheet.


Drizzle with extra virgin olive oil, salt and pepper.  Toss to coat.  


Roast for 10 minutes, giving the pan a shake halfway through.



Hollandaise Sauce


4 egg yolks 

3/4 cup (12 tbsp.) butter, melted

2 tsp lemon juice

1 dash cayenne pepper or black pepper


Add the egg yolks, lemon juice and pepper to a blender.  Pulse a few times to incorporate.


While the blender is running, open the pour hole that is in the middle of the top and slowly stream in the hot melted butter. Once all the butter has been poured in, stop the blender and check consistency. 


 If the sauce is too thick, add 1 tbsp of hot water and blend for 5 more seconds. Serve immediately over roasted asparagus


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