Poached Egg on Roasted Asparagus with Hollandaise
Homemade hollandaise sauce has been on my bucket list since forever, but since I didn’t have a blender other than the magic bullet, I was out of luck to give it a try. But I recently made an investment on a gorgeous looking blender so I immediately went searching for hollandaise sauce recipes.
This one is particularly easy, and requires only 5 ingredients, ingredients that you probably already have in your pantry. Then you just dump everything in a blender, give it a nice whirl, and drizzle in the melted butter. That’s it.
I know, right? Who knew making hollandaise sauce was this easy? And when you serve it over some roasted asaparagus and a perfectly poached egg, you’ll have the best lunch ever. Healthy, scrumptious, and amazing. Doesn’t get better than that!
One year ago: Duck with Orange Gastrique
Poached Egg on Roasted Asparagus with Hollandaise (inspired by Simply Delicious):
Yields 2 servings
- 1 pound asparagus, trimmed
- Olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 poached eggs, for serving
For the Easy Hollandaise Sauce (adapted from a sweet pea chef):
- 3 large egg yolks
- 1 1/2 tablespoons freshly squeezed lemon juice
- Pinch of cayenne pepper, optional
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Trim the tough, woody ends of the asparagus, usually about 1 1/2 inches.
Place the asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
Place into the oven and roast for 8-12 minutes, or until tender but crisp.
To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds.
With the motor running, add the butter in a slow stream until emulsified.
Serve the poached eggs on top of the roasted asparagus and a generous spoonful of hollandaise sauce.
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