Roasted Asparagus with Hollandaise

Why This Is Strictly Keto

Asparagus is a low-carb vegetable, and hollandaise is nothing more than egg yolks, butter and lemon juice. There is no flour or cornstarch anywhere — the sauce thickens purely by emulsifying the butter into the yolks.

Ingredients

• 1½ lb asparagus, woody ends trimmed
• 2 tablespoons olive oil
• ½ teaspoon fine sea salt

Blender hollandaise

• 3 large egg yolks
• 1 tablespoon fresh lemon juice, plus more to taste
• ½ cup (1 stick) unsalted butter, melted and hot
• Pinch of cayenne pepper
• Pinch of salt
• To serve: lemon wedges

Instructions

1. Heat the oven: Heat the oven to 450°F (230°C).

2. Roast the asparagus: Toss the asparagus with the olive oil and salt on a rimmed baking sheet, spread in a single layer and roast for 8–10 minutes, until tender and lightly browned at the tips.

3. Start the sauce: In a blender, combine the egg yolks, lemon juice, cayenne and a pinch of salt and blend for 10 seconds.

4. Emulsify: With the blender running on low, pour in the hot melted butter in a slow, thin stream until the sauce is thick and pale. Add a teaspoon of hot water if it is too thick.

5. Serve: Arrange the asparagus on a platter, spoon the hollandaise over the center and serve with lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• The butter must be hot (but not browned) to cook the yolks lightly and thicken the sauce.
• Keep leftover hollandaise warm in a thermos, or whisk in a spoonful of warm water to loosen it before serving.
• Choose medium-thick spears — very thin ones overcook quickly.