Windows On The World Asparagus In Chive Hollandaise Sauce
This is my take on the luxurious Windows On The World Asparagus In Chive Hollandaise Sauce. Asparagus spears are roasted just until tender and dressed in a silky, rich, and lemony hollandaise sauce, and finished with chopped chives for a dish that is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
For the asparagus:
- 1 pound medium-size asparagus
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon Kosher salt
- ¼ cup fresh chives, split lengthwise and julienned
- Flaked sea salt, as garnish
For the hollandaise:
- 3 large egg yolks, very fresh
- ¼ teaspoon salt
- Pinch of white pepper
- 2 tablespoons freshly squeezed lemon juice
- ½ cup unsalted butter, melted
Instructions
Preheat the oven to 425 degrees.
Line a baking sheet with foil. Set aside.
Trim the woody ends off of the asparagus and discard – about 2-inches.
Spread the asparagus in a single layer on the prepared baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roll the asparagus to fully coat the vegetables with the oil and salt.
Roast the asparagus until the spears are just becoming tender, but the tips haven’t begun to turn brown – about 7-8 minutes.
Meanwhile, prepare the sauce just before you take the asparagus out of the oven. It will take about 3 minutes.
Place the egg yolks, salt, pepper, and 1 tablespoon of lemon juice in a blender.
Blend once just to combine the ingredients.
Remove the lid from the blender and, while still blending at top speed, drizzle the melted butter in slowly until the sauce is thick and creamy.
Turn off the blender and taste for seasoning. If needed, add the remaining lemon juice and adjust the salt and pepper.
Arrange the asparagus on a serving platter and immediately drizzle the sauce over the asparagus.
Sprinkle the minced chives and flaked sea salt over the sauce.
Serve immediately.