Roasted Asparagus with Hollandaise

• •2 lb fresh green asparagus, tough ends trimmed
• •2 tablespoon olive oil
• • to taste kosher salt
• • to taste freshly ground black pepper
• •1 cup unsalted butter
• •3 large egg yolks
• •2 tablespoon fresh lemon juice
• •1 teaspoon cold water
• •0.5 teaspoon salt
• •0.1 teaspoon cayenne pepper
• •1 tablespoon fresh chives, finely chopped

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

2. 2

   Prepare the asparagus: Wash the asparagus spears and pat them dry. Snap off the tough, woody ends. Toss the trimmed asparagus with olive oil, kosher salt, and freshly ground black pepper on the prepared baking sheet, ensuring they are evenly coated.

3. 3

   Roast the asparagus: Roast in the preheated oven for 10-15 minutes, or until tender-crisp and slightly browned. Cooking time will vary depending on the thickness of the asparagus spears. Set aside and keep warm.

4. 4

   Prepare the Hollandaise sauce: Melt the unsalted butter in a small saucepan over medium-low heat. Skim off any foam that rises to the top. Keep the melted butter warm but not hot; do not let it brown.

5. 5

   Set up a double boiler: Fill a medium saucepan with about 1-2 inches of water and bring it to a gentle simmer. Place a heatproof bowl (preferably stainless steel or glass) over the saucepan, ensuring the bottom of the bowl does not touch the simmering water.

6. 6

   Whisk egg yolks: In the heatproof bowl, combine the egg yolks, fresh lemon juice, and cold water. Whisk vigorously and continuously for 3-5 minutes over the simmering water until the mixture becomes pale yellow, thick, and forms ribbons when the whisk is lifted (this is called a sabayon).

7. 7

   Emulsify the sauce: Remove the bowl from the heat (or keep it over very low heat/warm water, but not simmering). Slowly, in a thin, steady stream, gradually whisk in the warm melted butter, a few drops at a time at first, then a slow stream, continuing to whisk constantly. Discard the milky solids at the bottom of the butter saucepan. Continue whisking until the sauce is thick, smooth, and emulsified.

8. 8

   Season the Hollandaise: Season the Hollandaise sauce with salt and cayenne pepper. Taste and adjust seasonings as needed. If the sauce becomes too thick, whisk in a teaspoon or two of warm water until it reaches the desired consistency.

9. 9

   Serve: Arrange the roasted asparagus on individual plates. Spoon a generous amount of the warm Hollandaise sauce over the asparagus. Garnish with finely chopped fresh chives, if desired, and serve immediately.

Chef's Tips

• 💡For perfect Hollandaise, ensure your melted butter is warm, not hot. If it's too hot, it can scramble the yolks. If the sauce breaks (separates), try whisking in a teaspoon of very hot water or another egg yolk in a clean bowl, then slowly whisking the broken sauce into it.
• 💡Do not let the bowl touch the simmering water when making Hollandaise, as direct heat can curdle the egg yolks. Use a gentle simmer, not a rolling boil.
• 💡Asparagus thickness varies; thinner spears will cook faster. Look for a vibrant green color and a tender-crisp texture when pierced with a fork.
• 💡Hollandaise is best served immediately. If you need to hold it briefly, keep it in a warm (not hot) spot, like a thermos or a bowl over very warm water, whisking occasionally. Avoid reheating in a microwave, as it can separate.