This roasted asparagus with easy blender Hollandaise sauce is a quick and easy enough for weeknights but looks fancy enough for entertaining. Bonus: it’s paleo, keto, low carb, and Whole30 friendly!
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.