Roasted Asparagus with Hollandaiseby Julie Horton - Wednesday, April 30, 2014
April marks the beginning of asparagus season in Germany and in France and is cause for celebration because it also means that spring has finally arrived. In Germany asparagus fever continues until mid-June and takes many forms including competitions to determine the largest asparagus, and the fastest asparagus peeling methods. There are festivals, seminars, and tours all focused on learning more about, and finding new ways to enjoy asparagus. In France you’ll find lively regional competitions to find the quintessential wine / asparagus pairing.
Asparagus with Hollandaise sauce is incredibly delicious and understandably the most popular way to prepare asparagus in both countries. We thought we’d participate in the celebration by sharing this recipe, and if you are intimidated by Hollandaise you’ll love this easy blender recipe.
Roasted Asparagus with Hollandaise Sauce
1 pound of asparagus either white or green
1 Tablespoon of unsalted butter
Salt and pepper to taste
3 egg yolks
Juice of half a lemon, or more to taste
Cayenne pepper to taste (optional)
Preheat oven to 425 degrees
- Toss asparagus with 1 tablespoon of butter, salt and pepper and roast until it starts to caramelize, but is still crisp, about 10 minutes.
- Add egg yolks, lemon juice, and cayenne pepper to blender and blend a few seconds until combined.
- With blender running, pour the hot butter into blender in a slow stream until combined.
- Taste and add more lemon juice, cayenne pepper, and salt if needed.
- Thin with a little warm water if desired and pulse to combine ingredients.
- Drizzle Hollandaise sauce over asparagus and serve remaining sauce on the side.
Recipe from: Cook Eat Paleo and the Hollandaise recipe was inspired by Julia Childs’ version.