Roasted Asparagus With Hard Boiled Eggs and Hollandaise Sauce

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Roasted asparagus is perfectly tender, but not wilted, it has a delicious roasted flavor and is still beautifully vivid green in color. Pairing the asparagus with hard boiled eggs and a lemony, creamy hollandaise sauce is a wonderful combination. 



2 lbs asparagus

1 Tablespoon olive oil

1 Tablespoon lemon juice

34 garlic cloves, minced

salt, ground black pepper, to taste

4 hard boiled eggs, chopped

dill, to garnish, optional

Hollandaise Sauce:

3 egg yolks

1 Tablespoon lemon juice

16 Tablespoons melted butter

salt, ground black pepper to taste


  1. 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.
  2. Meanwhile, snap off the fibrous ends of the asparagus. In a large mixing bowl, mix the asparagus with olive oil, lemon juice, minced garlic, salt and ground black pepper to taste.
  3. 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.
  4. 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.
  5. While the asparagus is roasting, prepare the hollandaise sauce.
  6. Hollandaise Sauce:
  7. In a blender, combine the egg yolks and lemon juice until the mixture is frothy, about 10 seconds.
  8. 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.
  9. Remove from the oven and serve with the chopped hard boiled eggs, garnishing with fresh minced dill and the hollandaise sauce.

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