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