Skip to main content

Print This Recipe

Blender Hollandaise over Roasted Asparagus

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    15 minutes


1 1/2 lbs. asparagus, trimmed
2 tsp. olive oil
Salt and pepper
12 Tbsp. unsalted butter
2 large egg yolks
2 tsp. lemon juice
1 tsp. Dijon mustard
Pinch cayenne pepper
Blender Hollandaise over Roasted Asparagus


1. Center a rack in oven and heat to 425 degrees.
2. Toss asparagus and oil on a baking sheet until evenly coated, then season to taste with salt and pepper. Transfer to oven and roast until just tender, 10 to 15 minutes, shaking baking sheet once halfway through.
3. Meanwhile, melt butter, then transfer to a liquid measuring cup and let cool until very warm but not piping hot. Combine egg yolks, lemon juice, mustard, cayenne, and 1/2 teaspoon salt in a blender and puree for 10 seconds. With motor running, slowly add butter in a steady stream until a smooth and creamy sauce forms, about 1 minute. (If sauce is very thick, add 1 to 2 tablespoons warm water to reach desired consistency.)
4. To serve, transfer asparagus to a platter and drizzle half of hollandaise over top. Serve immediately with extra sauce on the side.
Source: Hannaford fresh Magazine, March - April 2020


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (31%)
Saturated Fat 12 g (60%)
Cholesterol 90 mg (30%)
Sodium 170 mg (7%)
Total Carbohydrates 5 g (2%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a