ROASTED ASPARAGUS AND EASY HOLLANDAISE

This Roasted Asparagus recipe gets a nice flavor boost from fresh olive oil, fresh garlic, and a little grated parmesan. Roasting times will vary wildly due to the thickness of the asparagus and your individual oven. Mine spears were a little thin and the roasting time was 12-15 minutes.

The Hollandaise method here is a super simple hack using an immersion blender. Forget the whisking and whisking over a Bain marie!

Ingredients:

For the Hollandaise:

• 1-2 egg medium egg yolks

• 1 tsp lemon juice

• 1 tsp water

• 1 stick (4 ounces) of unsalted butter

• Kosher salt

• Cayenne (opt.)

For the asparagus:

• 1/2 bunch of asparagus (about 10 spears)

• 1 small garlic clove, minced

• 1 tbsp olive oil

• Kosher salt and black pepper

• 1 tbsp grated parmesan cheese

• Paprika for garnish (opt.)

Directions:

• Preheat oven to 400 degrees.

• Toss the asparagus spears in olive oil, garlic, parmesan, salt, and pepper. Place in a small baking dish. Roast for about 12-15 minutes until the asparagus is done to your liking.

• Meanwhile, place the egg yolks, lemon juice, and water in an immersion blender cup. Heat the stick of butter in a small saucepan until it has melted and stops foaming, stirring constantly. Place in a measuring cup with a pour spout.

• Place the immersion blend head in the cup and start on medium speed. Slowly drizzle in the melted butter very slowly with the blender running. It should take about 1 minute. Taste and season with salt and pepper. Use immediately, or place in a small saucepan with a cover for up to 20 minutes. Another method for storing is place the Hollandaise in a small thermos bottle and seal.

• Serve the roasted asparagus on a small plate and spoon on the Hollandaise. Serve the rest of the sauce at the table.