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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