Asparagus with Hollandaise

Cassandra Wardrope
Drizzle and devour. Nothing says delicious like tender Ontario asparagus and rich, velvety hollandaise. Recipe from Cassandra Wardrope.
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Ingredients
  

Asparagus

  • 1 bunch of Ontario asparagus
  • Olive oil
  • Salt & pepper

Hollandaise

  • 2 tbsp fresh lemon juice
  • 3 egg yolks
  • ½ cup melted butter

To Serve

  • Sprinkle with grated Pecorino and chopped chives

Instructions
 

Asparagus

  • Trim the ends of the asparagus and place on a baking sheet.
  • Toss in olive oil and season with salt and pepper.
  • Bake in the oven at 425 degrees for 8-10 minutes.

Hollandaise

  • Add lemon juice and egg yolks to a tall container.
  • Slowly stream in the melted butter and blend using an immersion blender.
  • Blend until the sauce becomes thick and creamy. Season with salt and pepper.

To Serve

  • Arrange the roasted asparagus on a plate, top with Hollandaise, freshly grated Pecorino and chives.

Notes

Recipe developed by Cassandra Wardrope.
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