Roasted Asparagus With Hard Boiled Eggs and Hollandaise Sauce

Roasting asparagus is my favorite way to cook it. The asparagus becomes perfectly tender, but not wilted, they have a delicious roasted flavor and are still beautifully vivid green in color. Pairing the asparagus with hard boiled eggs and a lemony, creamy hollandaise sauce is a wonderful combination.

Asparagus is the springtime is a must. When this pretty vegetable is available in all the stores and farmer’s markets, I make sure to put in on my grocery list and serve it in many different ways – in soup, with pasta, risotto and as a side dish for many meals. It’s so versatile, it goes with just about everything.

Other Asparagus Recipes:

• Creamy Asparagus Soup
• Asparagus and Mushroom Pasta 
• Creamy Rice With Roasted Flounder and Asparagus

Served with hard boiled eggs makes this side dish good enough to serve as a simple lunch, since eggs make it more filling and have so much protein. The hollandaise sauce is so smooth, rich and lemony, it marries the roasted asparagus and the hard boiled eggs both and makes them one wonderful family.

Roasting the Asparagus

Preheat the oven to 425 degrees Fahrenheit, placing a large rimmed baking sheet in the oven at the same time, so that it gets really hot while the oven is preheating.

Meanwhile, snap off the fibrous ends of the asparagus. They will naturally break off at the part of the asparagus where the asparagus goes from woody, fibrous and tough, leaving the most tender part of the asparagus for you to roast and enjoy.  In a large mixing bowl, mix the asparagus with olive oil, lemon juice, minced garlic, salt and ground black pepper to taste.

When the oven is preheated, take out the hot baking sheet and place the asparagus in on layer on the searingly hot baking sheet. You will hear it sizzle as it hits the sheet.

Roast in the preheated oven for 6-10 minutes, depending on the size of your asparagus. If it’s really thin, it only needs 6-8 minutes to roast, if it’s thicker, it may need up to 10 minutes to roast.

While the asparagus is roasting, prepare the hollandaise sauce.

What is Hollandaise Sauce?

Hollandaise Sauce is a delicious creamy and rich sauce made as an emulsion of egg yolks, butter and lemon juice. That’s why it’s both creamy, velvety and tart too. It is considered one of the five “mother sauces” of the French cuisine. A lot of people are intimidated by making it, but it’s actually really easy if you use a blender, which is my favorite way of preparing it.

What Else Can You Serve With Hollandaise Sauce?

Eggs Benedict are one of the most popular recipes that use Hollandaise sauce. The poached eggs are absolutely perfect with the smooth and tart hollandaise sauce.

Eggs Benedict Recipe

Hollandaise Sauce is also really great paired with seafood.

Poached Salmon Recipe

Hollandaise Sauce Made in the Blender

In a blender, combine the egg yolks and lemon juice until the mixture is frothy, about 10 seconds.

Keep the blender running and slowly pour in the warm, melted butter. Shield the top of the blender with a towel, so you and your kitchen don’t get splattered.

Continue to slowly pour in the butter, while keeping the blender running, until the sauce coats the back of a spoon. Season with salt and pepper, if you’d like.

Can You Reheat the Hollandaise Sauce?

Hollandaise Sauce is best served immediately, but if you do want to reheat it, do it over very low heat. You may need to add just a tiny bit of warm water to thin it out.

How To Hard Boil Eggs

My favorite methods to hard boil eggs are on the stovetop or in an Instant Pot.

• Recipe for How to Cook Hard Boiled Eggs on the stovetop 
• Recipe For Instant Pot Hard Boiled Eggs

Peel and chop the hard boiled eggs.

Serving the Asparagus with the Hard Boiled Eggs and Hollandaise Sauce

Remove the asparagus from the oven and serve with the chopped hard boiled eggs, garnishing with fresh minced dill and the hollandaise sauce.

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