Roast asparagus and Hollandaise sauce

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Roast asparagus and Hollandaise sauce

A simple yet elegant vegetarian dish, roast asparagus and Hollandaise sauce is the perfect springtime recipe that can be enjoyed as a main or side dish.


 Roast asparagus and Hollandaise sauce is a deceptively simple dish that always seems to elicit appreciative oohs and aahs around the table. The recipe uses simple ingredients that are pantry essentials, and takes only a few minutes to put together. There are plenty of other methods to making this sauce, but this one is a simple, no-frills method. It's wonderful served at brunch, as a main dish with rice or as a side, and the Hollandaise sauce can be used with salmon when it's no longer asparagus season. 

Roast asparagus and Hollandaise sauce - Dad's Cuisine

Roast asparagus and Hollandaise sauce

12 green asparagus spears
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
Pinch of Cayenne pepper
120g butter, melted
1 tbsp hot water
Olive oil, salt and pepper

 Snap the asparagus spears (they have a natural breaking point). Place in a shallow baking dish, drizzle with olive oil and season with salt and pepper. Toss the asparagus spears around to ensure they are all evenly coated. Roast in the oven at 180°C (fan oven) for 15-20 minutes.

 For the Hollandaise sauce:

 1) Separate the egg whites from the egg yolks. Blend the egg yolks, lemon juice, Dijon mustard, salt and Cayenne pepper in a blender  for about ten seconds, ensuring all the ingredients are well mixed. 
2) Heat the butter in a saucepan until it begins to bubble. Make sure the butter is hot, not just melted. Add 1 tbsp hot water to the butter and mix well. 
3) Slowly stream the hot butter into the rest of the ingredients, and blend again.

 Serve the Hollandaise sauce over the asparagus. 


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