Simple Roasted Asparagus with Hollandaise Sauce

I’ll never forget the first time I made hollandaise sauce from scratch – I was convinced it would be a disaster, but watching those egg yolks turn into silky, buttery perfection was pure magic. Now I slather it on roasted asparagus whenever I want to make a simple weeknight dinner feel a little fancy. Trust me, once you nail this technique, you’ll be looking for excuses to whip up hollandaise for everything!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 15-19 g
• Fat: 165-185 g
• Carbohydrates: 14-18 g

Ingredients

For the asparagus:

• 1 lb asparagus (ends trimmed and discarded)
• 2 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper

For the hollandaise:

• 3 egg yolks
• 1 1/2 tbsp lemon juice (freshly squeezed)
• 3 tbsp hot water
• 1 cup unsalted butter (melted and hot)
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1 pinch cayenne pepper

Step 1: Prepare Asparagus and Start Roasting

• 1 lb asparagus
• 2 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper

Preheat your oven to 450°F.

While it heats, spread the trimmed asparagus on a large sheet pan in a single layer.

Drizzle with olive oil and season evenly with salt and pepper, tossing gently to coat all spears.

Once the oven reaches temperature, place the pan on the middle rack and roast for 8-10 minutes until the asparagus is tender-crisp with lightly browned tips.

I prefer my asparagus still slightly firm, so I check it at 8 minutes rather than waiting the full time.

Step 2: Create the Hollandaise Base

• 3 egg yolks
• 1 1/2 tbsp lemon juice

While the asparagus roasts, start your hollandaise.

Place the egg yolks and freshly squeezed lemon juice in a blender and blend for about 15 seconds until well combined and pale.

This emulsifies the yolks and creates the foundation for a smooth, creamy sauce.

Step 3: Melt Butter and Finish Hollandaise

• 3 tbsp hot water
• 1 cup unsalted butter
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1 pinch cayenne pepper

While the sauce base blends, melt the unsalted butter in a small saucepan over medium heat for 30-45 seconds—it should be hot but not sizzling.

With the blender running on medium speed, add the hot water to the yolk mixture first, blending for a few seconds to incorporate it.

Then slowly drizzle in the hot melted butter in a thin, steady stream while continuing to blend.

I like to pause and scrape down the sides halfway through if needed to ensure everything incorporates evenly.

Continue blending for 30-60 seconds total until the sauce is thick and creamy.

Taste and add the additional 1/4 tsp salt, smoked paprika, and cayenne pepper, blending briefly to combine.

Step 4: Plate and Serve

• roasted asparagus from Step 1
• hollandaise sauce from Step 3

Remove the roasted asparagus from the oven and arrange on a serving platter or individual plates.

Pour the warm hollandaise sauce generously over the asparagus, allowing it to pool slightly around the spears.

Give the dish a final light dusting of smoked paprika for color and a hint of smoky flavor, and serve immediately while everything is hot.

Simple Roasted Asparagus with Hollandaise Sauce

Delicious Simple Roasted Asparagus with Hollandaise Sauce recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1625

Ingredients Method

Ingredients

  

For the asparagus

• 1 lb asparagus (ends trimmed and discarded)
• 2 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper

For the hollandaise

• 3 egg yolks
• 1 1/2 tbsp lemon juice (freshly squeezed)
• 3 tbsp hot water
• 1 cup unsalted butter (melted and hot)
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1 pinch cayenne pepper

Method

 

1. Preheat your oven to 450°F. While it heats, spread the trimmed asparagus on a large sheet pan in a single layer. Drizzle with olive oil and season evenly with salt and pepper, tossing gently to coat all spears. Once the oven reaches temperature, place the pan on the middle rack and roast for 8-10 minutes until the asparagus is tender-crisp with lightly browned tips. I prefer my asparagus still slightly firm, so I check it at 8 minutes rather than waiting the full time.
2. While the asparagus roasts, start your hollandaise. Place the egg yolks and freshly squeezed lemon juice in a blender and blend for about 15 seconds until well combined and pale. This emulsifies the yolks and creates the foundation for a smooth, creamy sauce.
3. While the sauce base blends, melt the unsalted butter in a small saucepan over medium heat for 30-45 seconds—it should be hot but not sizzling. With the blender running on medium speed, add the hot water to the yolk mixture first, blending for a few seconds to incorporate it. Then slowly drizzle in the hot melted butter in a thin, steady stream while continuing to blend. I like to pause and scrape down the sides halfway through if needed to ensure everything incorporates evenly. Continue blending for 30-60 seconds total until the sauce is thick and creamy. Taste and add the additional 1/4 tsp salt, smoked paprika, and cayenne pepper, blending briefly to combine.
4. Remove the roasted asparagus from the oven and arrange on a serving platter or individual plates. Pour the warm hollandaise sauce generously over the asparagus, allowing it to pool slightly around the spears. Give the dish a final light dusting of smoked paprika for color and a hint of smoky flavor, and serve immediately while everything is hot.