Creamy Avocado Hollandaise Sauce Over Oven Roasted Asparagus
Upgrade your oven roasted asparagus with this easy to make thick and Creamy Avocado Hollandaise Sauce. Your taste buds will thank you!
Servings: 4 servings
- FOR THE ROASTED ASPARAGUS:
- 1 pound of fresh asparagus trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
- FOR THE CREAMY AVOCADO HOLLANDAISE SAUCE:
- 3 large egg yolks
- 8 tablespoons butter melted and hot
- 1 tablespoon fresh lime juice about 1 large lime
- 1 ripe avocado skin and pit removed
- ½ teaspoon kosher salt
- pinch black pepper
- hot sauce to taste optional
- Additional olive oil if desired to thin the sauce.
TO MAKE THE ROASTED ASPARAGUS:
Preheat the oven to 400 degrees.
Place the trimmed asparagus on a baking sheet and drizzle with the olive oil.
Season the asparagus with salt and pepper to taste and toss to coat the asparagus with the oil.
Roast in a preheated oven for 15 minutes.
TO MAKE THE CREAMY AVOCADO HOLLANDAISE SAUCE:
Process the egg yolks in a food processor until blended.
Slowly add about 1 tablespoon of the hot butter to the processor and process with the egg yolks to temper the yolks.
Slowly add more 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.
Tools and equipment:
food processor or blender, baking sheet, paring knife, cutting board.
*Note - If using a blender follow the exact same instructions.
Serving: 1serving | Calories: 379kcal | Carbohydrates: 10g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 207mg | Sodium: 503mg | Fiber: 6g | Sugar: 3g