Saturday, May 18, 2013

Roasted Asparagus with Hollandaise Sauce

Hollandaise is a very popular topping for cooked (usually steamed) asparagus.

Here I serve it with roasted asparagus, and the combination is lovely.


1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 recipe Hollandaise Sauce

Preheat oven to 400 degrees Fahrenheit.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Meanwhile, prepare the Hollandaise Sauce.

Transfer the roasted asparagus to serving plate(s). Spoon the sauce over the asparagus, and serve.

-- 4 servings


  1. ooh I never thought of roasting them! how clever!

    1. Roasting is my favorite way to cook asparagus. Browse my other variations on roasted asparagus here:

  2. Looks great, love asparagus every way!
    We would love it if you would link up at our linky party:
    Two Girls and a Party
    Live every Wednesday to Sunday. Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

    1. Will do! Thanks for the invitation! :-)