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Roasted Asparagus With Hollandaise Sauce

Roasted Asparagus With Hollandaise Sauce

JC Phelps
It doesn't get more classic than this pan roasted asparagus with hollandaise sauce
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4 servings



  • 1 lb. asparagus trimmed
  • Kosher salt to taste
  • Garlic powder to taste
  • Black pepper to taste
  • EVOO


  • 1 large egg yolk
  • 1.5 tsp. lemon juice
  • 4 tbsp butter 1/2 stick, unsalted, melted
  • 1 tsp. Ale-8-One
  • 1 pinch Cayenne Pepper
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper


  • Preheat oven to 450F.
  • Trim the asparagus and cover in olive oil. Season well with kosher salt, garlic powder, and black pepper. Roast asparagus until slightly brown and fork tender, roughly 10-15 minutes (depending on how thick your asparagus is). Pro tip: shake the pan halfway through to evenly cook.
  • In a blender, add in egg yolk, lemon juice, Ale-8, cayenne, kosher salt, and black pepper. Pulse just until combined, roughly 3-4 times.
  • With the blender on, slowly add in the butter, which should be melted and piping hot. Mix until the sauce is smooth, which takes 15-30 seconds.
  • Serve on the side (or on top) of roasted asparagus.
  • Enjoy!
Keyword hollandaise, roasted asparagus
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