Roasted Asparagus with Hollandaise Sauce

This asparagus hollandaise recipe is a lovely addition to a steak and potatoes dinner, a classic brunch, or an early spring menu. For a special brunch celebration, try serving this delectable asparagus dish with a poached egg on top for a dramatic presentation.

Hollandaise:
3 egg yolks, from large eggs
½ lb unsalted butter, melted
1½ tsp. lemon juice, freshly squeezed
kosher or sea salt

Roasted Asparagus:
2 lbs fresh asparagus, cleaned and trimmed (1 kg)
1/3 cup olive oil
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground

Make the Hollandaise Sauce:
In a small saucepan set over low heat, whisk 2 egg yolks into a 2 Tbsp. of the butter, melted. Continue whisking the butter into the egg mixture, 2 tsp. at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.

Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus once it is done cooking.

Preheat an oven to 425°F (220°C, Gas Mark 7).

Make the Roasted Asparagus:
Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray.

Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15-20 minutes, until it turns tender and lightly browned.

Sprinkle the roasted asparagus with the salt and pepper, pour a bit of fresh, hot hollandaise sauce over each serving, and serve the asparagus hollandaise immediately.

Makes 10-12 servings.