Roasted Asparagus with Hollandaise Sauce
Serves 4 as a side dish.
Ingredients
- 2 egg yolks, from large eggs
- ½ Tablespoon cream
- 1 Tablespoon lemon juice
- scant ½ teaspoon, (or more depending on personal taste) finely chopped tarragon
- ½ cup (1 stick) butter, melted and cooled
- Dash Worcestershire Sauce
- Small pinch of cayenne pepper, (optional)
- 2 bunches fresh asparagus spears, bases trimmed
- Olive oil
Instructions
Hollandaise Sauce
- Off the heat, place the egg yolks and cream in the top pan of a double boiler. Using a wire whisk, stir until combined. Be sure not to "beat". Stir evenly and continuously.
- Place the lower pan with enough water that will not touch the bottom of the upper pan when it's on top. Bring water to a heavy simmer. Remove from heat.
- Immediately place the upper pan (with the yolks and cream) over hot water, making sure the top pan doesn't touch the water below.
- While stirring continuously, from time to time, remover the upper pan and continue stirring for about 30 seconds. Place upper pan on the lower pan with water, and continue stirring while combining the entire mixture, not allowing any film to stick to the bottom of the pan. Repeat this several times until the egg yolk and cream mixture becomes as thick as heavy cream.
- Very slowly add, in intervals, the cooled melted butter, but stirring vigorously. You want each addition to be completely blended in before another addition of butter is added.
- When all the butter has been added, slowly add the lemon juice in droplets. Add the chopped tarragon.
- Immediately remove from heat.
- Add a dash of Worcestershire Sauce and cayenne, if using.
- Keep warm, stirring as often as possible while asparagus are roasting.
Roasting Asparagus
- Preheat oven to 400º.
- Place asparagus spears on a rimmed baking sheet.
- Drizzle with olive oil.
- Roast for 10- 12 minutes, or until crisp and tender.
- Divide asparagus between plates.
- Serve with Hollandaise Sauce on top, or pass the sauce in a gravy boat.
Notes
Gr8 Tip:
If by chance your Hollandaise Sauce curdles while adding the butter, Wait! Don't fret! Continue adding the butter. Transfer the sauce to a small bowl and clean the pot, keeping the curdled mixture. Place 1 fresh egg yolk in the pot. Start the directions over again, but now you will be using the curdled sauce as if it were the butter. Tried this recipe?Mention @Great8Friends or tag #gr8food!