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!
Servings: 4 servings
Calories: 379kcal
Equipment
- food processor optional
- high speed blender optional
- citrus juicer optional
- microwave safe bowl for melting butter, optional
- 1-quart saucepan for melting butter, optional
- parchment paper optional, for the baking sheet
- aluminum foil optional, for the baking sheet
- kitchen timer optional
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
