Baked asparagus in hollandaise sauce

Ingredients:

Asparagus

• 450 g of medium asparagus
• 1 tbsp extra-virgin olive oil
• 1/4 teaspoon coarse salt

Sauce

• 1 large egg yolk
• 1.5 tsp freshly squeezed lemon juice
• A pinch of cayenne pepper
• 4 tbsp unsalted butter (55 g)
• 0.5 tsp coarse salt

Preparation:

1. Preheat oven to 230°C.
2. Trim the tough ends of the asparagus. Arrange the spears in a single layer on a baking sheet, drizzle with olive oil, season with salt, and toss thoroughly. Roast the asparagus until golden brown, about 10 minutes, shaking the baking sheet well about halfway through.
3. Meanwhile, place the egg yolk, lemon juice, and cayenne pepper in a blender. Pulse a couple of times.
4. Place the butter in a small microwave-safe bowl and microwave until melted. With the blender running, gradually pour the melted butter into the egg until a smooth, foamy sauce forms. If the sauce is too thick, add 1 teaspoon of warm water. Season with salt and serve immediately, or keep warm in a small heatproof bowl set over hot (but not boiling) water until ready to serve.
5. Place the roasted asparagus on a serving platter. Sprinkle with freshly ground black pepper.
   
   

   Culinary advice

   
   This recipe can easily be doubled. If you're doubling the amount of asparagus, be sure to place the spears on the baking sheet with the tips facing the center and the bottoms toward the edges. Since the tips are thinner than the spears, they tend to cook faster, and the edges of the pan cook faster than the center. This will ensure your asparagus cooks evenly.