Roasted Asparagus with Hollandaise Sauce and Poached Egg

Roasted Asparagus with Hollandaise Sauce and Poached Egg, a super healthy, low carb and delicious breakfast or brunch recipe that is ready in about 20 minutes. Posh enough to be served on special occasions, and surely a lovely healthy treat for Easter.

Overhead shoot of a white plate with Roasted Asparagus with Hollandaise Sauce and Poached Egg

Asparagus is one of my favourite vegetables, it makes a brilliant side dish for any roast, although it is so tasty on its own too.

You can choose to boil it, but if you really want to enjoy maximum taste, you have to roast it.

It becomes so tender and tasty, and the addition of olive oil and parmesan brings so much flavour.

This is not plain food, but a real treat, you will feel like you are having a meal in an expensive restaurant, even if you enjoy it from the comfort of your own home.

Shame that asparagus can be pretty expensive off season, a bunch can cost around £4, which, if you ask me, it’s just ridiculous.

Isn’t it outrageous that junk is forever on sale, yet healthy stuff is so dear?

I mean, for £1 you get tons of chocolates and crisps. It’s so unfair, isn’t it? And then we wonder why people don’t eat healthily. Well, not hard to guess why.

Overhead shoot of a baking tray with asparagus tips

Right, so how to make this fantastic meal? Let’s take them one at a time!

How to make roasted asparagus in the oven?

Is it just me or snapping asparagus stalks is great fun? It almost comes close to popping bubble wrap in terms of fun ways to relax.

I know, still a child, hey!

  • once you trimmed the asparagus, place the tips onto a baking tray, drizzle over the olive oil, add a pinch of salt
  • bake for about 15 minutes at 200 degrees Celsius (390 Fahreneheit) or until tender (the edges have a crisp texture)
  • garnish with grated parmesan cheese

Pretty simple, isn’t it? You can drizzle over some lemon juice too, for a nice zesty kick.

And the very best sauce for roasted asaparagus is the Hollandaise Sauce.

A white bowl of hollandaise sauce to drizzle over the roasted asparagus

How to make Hollandaise sauce in the blender

The Hollandaise sauce is a rich and smooth sauce made with butter, egg yolks and either vinegar or lemon juice.

There are quite a few techniques, but the one in the blender is the easiest and quickest.

Note! Please be mindful that the egg yolks are barely cooked, so if you are worried about eating raw eggs, it might be best to avoid this sauce.

To make the sauce:

  • place the butter in a bowl set over a pan of simmering water

Please make sure the bottom of the pan does not touch the water, we need the butter to melt slowly, the temperature should be low.

Alternatively, you can place the butter in a pan, and set it over a low heat to melt.

  • add the egg yolk to the blender together with the lemon juice, and seasoning

It is important for the egg yolks to be at room temperature, otherwise they could split when adding the warm butter.

  • blend the egg yolks until they get a pale colour and they double their volume, then gradually pour in the melted butter

Don’t add all the butter at the same time, chances are the sauce will otherwise split. (The same rule applies to homemade mayonnaise.)

  • blend for a further 30 seconds or so, the sauce should be smooth, a super silky.

Overhead shoot of a rectangle white plate with roasted asparagus, hollandaise sauce and poached egg

The finishing touch comes with the lovely poached egg.

How to make poached eggs

Poaching eggs is a super simple job, no effort whatsoever here.

  • bring a pan of water to the boil
  • use a spoon to quickly mix and create a swirl
  • crack the egg gently and leave to cook for 2 minutes or so

If you don’t like the egg yolk runny, you can leave it to cook for longer!

Some people add vinegar to the water, but I had excellent results without, so I don’t really bother with that.

I love poached eggs, they make a fantastic breakfast or brunch recipe. Fancy something a bit different? How about my Poached Egg and Avocado Toast?

Overhead shoot of a white plate with Roasted Asparagus with Hollandaise Sauce and Poached Egg

If you’ve liked my ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE AND POACHED EGG or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.5 from 2 votes
Roasted Asparagus with Hollandaise Sauce and Poached Egg
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Roasted Asparagus with Hollandaise Sauce and Poached Egg, a super healthy, low carb and delicious breakfast or brunch recipe that is ready in about 20 minutes. Posh enough to be served on special occasions, and surely a lovely healthy treat for Easter.

Course: Breakfast, Brunch
Cuisine: International
Keyword: easter recipes
Servings: 2 person
Calories: 549 kcal
Author: Daniela Anderson
Ingredients
  • 1 bunch of asparagus spears
  • 1 tbsp grated parmesan
  • 1 tsp extra virgin olive oil
  • 2 eggs
  • 1 tsp lemon juice
  • salt and pepper to taste
For the Hollandaise Sauce
  • 2 egg yolks
  • 110 g butter
  • 1 tbsp lemon juice
  • salt and pepper to taste
Instructions
  1. Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.

  2. Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.

  3. Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.

  4. Remove from the oven, and sprinkle grated parmesan over. Drizzle some lemon juice over it too for extra fresh taste.

  5. To poach the eggs, bring a pan of salty water to the boil over a medium to high heat, crack the egg in and let it cook for about 2 minutes until the egg white is set. Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.

  6. To make the hollandaise sauce, set a pan over a pot of simmering water, add the butter and leave to melt.

  7. Add the egg yolks to the blender together with the lemon juice, salt and pepper.

  8. Blend well until the egg yolks double their volume and become a pale yellow.

  9. Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.

  10. To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Roasted Asparagus with Hollandaise Sauce and Poached Egg
Amount Per Serving
Calories 549 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 32g 160%
Cholesterol 479mg 160%
Sodium 502mg 21%
Potassium 80mg 2%
Total Carbohydrates 2g 1%
Protein 10g 20%
Vitamin A 38.6%
Vitamin C 5.2%
Calcium 8.9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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2 Comments

  • Reply
    Sheeba
    April 11, 2018 at 1:45 pm

    Hi Daniela, I love asparagus too. A simple, yet yummy n healthy meal! Thanks for sharing.

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