Roasted Asparagus with Hollandaise

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Asparagus:

1 pound medium asparagus

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

Freshly ground black pepper

 

Sauce:

1 large egg yolk

1 1/2 teaspoons freshly squeezed lemon juice

Pinch cayenne pepper

4 tablespoons unsalted butter (1/2 stick)

1/2 teaspoon kosher salt

Preheat oven to 450 degrees F.

Trim the woody ends from the asparagus. Spread the spears in a single layer

in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle

with salt, and roll to coat thoroughly. Roast the asparagus until lightly

browned and tender, about 10 minutes, giving the pan a good shake about

halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a

couple times to combine.

Put the butter in a small microwave proof bowl and heat in a microwave until

just melted. With the blender running, gradually add the melted butter into

the egg to make a smooth frothy sauce. If the sauce is really thick blend in

a teaspoon of lukewarm water to loosen it up. Season with the salt and serve

immediately or keep warm in a small heat-proof bowl set over hot (but not

simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount

of pepper over the top.

Cook's Note: This recipe can be easily doubled. If you double the recipe, be

sure to place the stems on the baking sheet so that the tips are pointed

toward the center, and the bottoms are pointed out, toward the edges of the

pan. Since the tips are thinner than the stems, they tend to cook faster.

However, when roasting, items at the edges of the pan cooked more quickly

than those in the center. Taking the time to lace them this way helps the

asparagus cook evenly.