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Creamy Avocado Hollandaise Sauce over Roasted Asparagus on a plate
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4.85 from 13 votes

Roasted Asparagus with Avocado Hollandaise

Upgrade your oven roasted asparagus with this easy to make thick and creamy avocado hollandaise sauce. Your taste buds will thank you!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Vegetable - Side Dish
Diet: Vegetarian
Servings: 4 servings
Calories: 379kcal

Equipment

Ingredients

For the roasted asparagus:

  • 1 pound fresh asparagus trimmed
  • 1 tablespoon olive oil
  • salt and pepper to taste

For the avocado hollandaise:

  • 3 large egg yolks reserve the whites for another use
  • 8 tablespoons butter melted and hot, but not boiling.
  • 1 tablespoon (one large lime) lime juice
  • 1 ripe avocado skin and pit removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon hot sauce optional
  • olive oil if needed, to thin the sauce to your desired consistency.

Instructions

TO MAKE THE ROASTED ASPARAGUS:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the trimmed asparagus on a baking sheet and drizzle with the olive oil.
  • Season the asparagus with salt and pepper to taste, and lightly roll the asparagus to coat with the oil.
  • Roast in a preheated oven for 17-20 minutes.

TO MAKE THE CREAMY AVOCADO HOLLANDAISE SAUCE:

  • Process the egg yolks in a food processor or blender until blended.
  • Very slowly add approximately 1 tablespoon of the hot butter and process with the egg yolks to temper the yolks.
  • Slowly add more of the hot butter to the yolks, a little at a time, until all the butter has been added to the yolks and they've become thick and pale yellow in color.
  • Remove the cover from the processor and squeeze in the fresh lime juice, and add the avocado.
  • Season with the salt and pepper and add the hot sauce, if desired.
  • Continue to process the sauce until it's thick and creamy.
  • *Note - If the sauce is too thick, add additional olive oil to the processor until you've achieved your desired consistency.
  • Plate the asparagus and drizzle the creamy avocado hollandaise sauce.
  • Serve hot.

Notes

A food processor or blender may be used to make the avocado hollandaise sauce.
Keep any leftovers in an airtight refrigerator container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 10g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 207mg | Sodium: 503mg | Fiber: 6g | Sugar: 3g