We celebrate our in-season asparagus by simply roasting it with olive oil and salt, dressing it up with a bit of rich, creamy hollandaise. We’ve spiced our hollandaise with curry powder, which you can omit if you're interested in a classic hollandaise and roasted asparagus pairing. This sauce is also great to toss with some angel hair pasta, making a complete meal of something so satisfyingly delicious as this!
1 bunch Local Roots asparagus
4 Tbsp. ghee
¼ tsp. salt
¼ tsp. curry powder
½ Tbsp. olive oil
Optional: cayenne pepper
1. Preheat the oven to 425 degrees Fahrenheit. Bring a pot of water to a simmer. Zest a lemon, then set aside the zest and cut the lemon in half.
2. Wash the asparagus, then hold the ends of each stalk and bend until it snaps at the natural point. This separates the tough, woody stems from the tender part of the asparagus stalk. Drizzle the tender asparagus with olive oil and a pinch of salt, then toss until well coated. Bake for 10-12 minutes until roasted.
3. In a heat safe bowl, add 1 tbsp of water, ½ Tbsp. of lemon juice, and two egg yolks. Set aside the egg whites for a different recipe. Whisk together the water, lemon juice, and egg yolks.
4. Add 4 Tbsps. of ghee to the egg yolk mixture, then place the bowl above the simmering pot of water. Continue whisking until the mixture begins to thicken.
5. Whisk in ¼ tsp. salt and ¼ tsp. curry powder and continue whisking until the hollandaise is the texture of mayonnaise.
TIP: If your hollandaise splits, add one more egg yolk and whisk vigorously — this should bring the sauce back together. If the hollandaise thickens too much, add ½ tsp. of water and whisk until the consistency you want.
6. Spoon the hollandaise over the roasted asparagus, then sprinkle with the lemon zest and serve.
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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