Asparagus with Foolproof Blender Hollandaise
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 25 min · vegetarian, gluten-free, keto, low-carb
176 cal
4g protein
4g carbs
16g fat
per serving · estimated
Ingredients
- 1/2 lb asparagus
- 2 1/2 tbsp unsalted butter
- 1 large egg yolks
- 1 lemon
- 1/4 tsp Dijon mustard
- 1/4 tsp cayenne pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Snap the woody ends off the asparagus, toss with 1 tbsp oil and 1/2 tsp kosher salt on a sheet pan, and roast 10-12 minutes until the tips crisp and the stalks are just tender.
- While it roasts, melt the butter in a small saucepan until it is fully bubbling hot — the heat is what gently cooks the yolks, so don't let it cool.
- Blend the egg yolks, 2 tbsp lemon juice, Dijon, cayenne, and 1/4 tsp salt for 20 seconds until pale.
- With the blender running, stream in the hot butter in a thin, steady drizzle; in about a minute it will thicken into a glossy, pourable hollandaise. Taste and adjust with more lemon or salt.
- Platter the asparagus, pour a ribbon of hollandaise down the middle, and finish with a little lemon zest. Serve the rest of the sauce warm alongside — it holds 30 minutes in the blender jar set in warm water.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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