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Crispy Roasted Asparagus Recipe with Easy Tangy Lemon Hollandaise Drizzle

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A quick and easy recipe featuring crispy roasted asparagus topped with a light, tangy lemon hollandaise drizzle with a hint of Dijon mustard for depth.

Ingredients

Scale
  • 1 bunch asparagus (about 1 pound or 450 grams), trimmed
  • 1–2 tablespoons olive oil (extra virgin preferred)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 large egg yolks (room temperature)
  • 6 tablespoons unsalted butter (melted and warm)
  • 2 tablespoons fresh lemon juice (about 1 small lemon)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • Pinch of cayenne pepper or hot sauce (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Trim the tough ends off the asparagus (about 1-2 inches). Toss the spears in olive oil, sea salt, and freshly ground black pepper until evenly coated. Spread them out in a single layer on the baking sheet.
  3. Roast the asparagus in the oven for 12-15 minutes, flipping once halfway through, until bright green with lightly browned, crispy tips.
  4. While the asparagus roasts, melt the butter gently in a small saucepan and keep warm but not boiling.
  5. Set up a double boiler by filling a pot with about an inch of water and bringing it to a gentle simmer. Place a heatproof bowl on top, ensuring it does not touch the water.
  6. In the heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is pale and slightly thickened. Be careful to avoid overheating to prevent scrambling.
  7. Slowly drizzle in the warm melted butter while whisking vigorously to create a silky, creamy texture. Add a pinch of cayenne pepper or a few drops of hot sauce if desired.
  8. Taste and adjust seasoning with salt and more lemon juice if needed. Keep the hollandaise warm until ready to serve.
  9. Arrange the roasted asparagus on a serving platter and drizzle the lemon hollandaise over the top just before serving.
  10. Serve immediately for the best flavor and texture.

Notes

If hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. Roasting asparagus on the top rack gives more direct heat for crispier tips. Do not overcrowd the pan to avoid steaming instead of roasting. Keep butter warm but not boiling when making hollandaise. Whisk off heat if eggs start to scramble.

Nutrition

Keywords: asparagus, roasted asparagus, hollandaise sauce, lemon hollandaise, easy asparagus recipe, quick side dish, healthy side, spring vegetables

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