Roasted asparagus is a perfect quick side dish and this easy Hollandaise sauce dresses it up for a special occasion. The Hollandaise sauce couldn't be simpler. It's made in a blender and is practically foolproof.
For classic sauces, I always look to Julia Child for inspiration. This sauce recipe is adapted from her blender Hollandaise sauce in Mastering the Art of French Cooking. It comes together in five minutes with just three essential ingredients: egg yolks, lemon juice, and butter or ghee. The cayenne pepper is optional, but I like the kick it gives to the sauce.
Since this sauce is mostly butter, be sure to use a good quality grass-fed ghee or butter. Unsalted is best, that way you can control the amount of salt you add to the sauce. I also like quite a bit of lemon juice. You can always use less lemon juice if you prefer.
Roasted asparagus with easy Hollandaise sauce is a quick and easy paleo side dish perfect for entertaining.
Preheat oven to 425 degrees.
Toss asparagus with 1 tablespoon ghee, 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 hot ghee or butter into blender in a slow steam until combined. Taste and add more lemon juice, cayenne pepper and salt if needed. Thin with a little warm water if desired.
Drizzle Hollandaise sauce over asparagus and serve remaining sauce on the side.