Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce
Ingredients :
1 lb asparagus
1 Tbsp Arbequina EVOO
1/4 tsp kosher salt
freshly ground black pepper to taste
1 large egg yolk
1/2 tsp lemon zest
1 1/2 tsp freshly squeezed lemon juice (can also use Sicilian Lemon Balsamic)
pinch cayenne pepper
4 Tbsp unsalted butter (for a lighter version use Butter infused Olive Oil)
1/2 tsp kosher salt
Directions:
Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus and spread onto a foil lined baking sheet. Drizzle with olive oil, salt and pepper and roast in oven for 8-10 minutes.
Fill a small pot 1/4 with water and bring to a simmer, then melt butter in microwave until hot.
In a stainless steel bowl put in the egg yolk and lemon juice, whisk until doubled in size.
Place bowl over small pot and slowly drizzle in hot butter and whisk constantly until emulsified. Add in salt, cayenne pepper and lemon zest then drizzle over roasted asparagus and serve immediately!

Sidebar: Can be made ahead of time...whisk in a small amount of HOT melted butter to reconstitute sauce before serving.
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