Roasted Asparagus with Hollandaise Sauce and Poached Eggs and a good sprinkling of parmesan, a delicious and low carb 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, this dish is refreshing and healthy too.
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.
And if roasted asparagus and poached eggs are a winning combination, adding hollandaise sauce takes the dish to a completely new level. And making your own hollandaise in a blender is super quick and easy too.
Jump to:
- Ingredients needed to make roasted asparagus and poached eggs
- Step-by-step instructions to roast asparagus
- How to make poached eggs
- Ingredients needed to make Hollandaise sauce
- How to make Hollandaise sauce in the blender
- Expert tips
- Other recipes that include poached eggs
- Asparagus with Hollandaise Sauce and Poached Eggs
Ingredients needed to make roasted asparagus and poached eggs
- fresh asparagus - I used one bunch, but use as much as needed
- olive oil - for drizzling over the asparagus
- salt and pepper - for seasoning the asparagus
- eggs - for poaching
- lemon juice and /or lemon slices - for extra flavour after the asparagus is ready
- parmesan cheese
Step-by-step instructions to roast asparagus
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 15 minutes at 200 degrees Celsius (390 Fahrenheit) or until tender (the edges have a crisp texture)
- garnish with grated parmesan cheese and lemon juice / lemon slices to taste
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.
Ingredients needed to make Hollandaise sauce
- butter - I prefer salted butter
- egg yolks
- lemon juice - either from fresh lemons or concentrated lemon juice
- salt and pepper
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.
To make the sauce:
- 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
- blend the egg yolks until they get a pale colour and they double their volume, then gradually pour in the melted butter
- blend for a further 30 seconds or so, the sauce should be smooth, a super silky.
Expert tips
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.
It is important for the egg yolks to be at room temperature, otherwise they could split when adding the warm 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.)
Other recipes that include poached eggs
Creamed Spinach with Poached Eggs
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.
Asparagus with Hollandaise Sauce and Poached Eggs
Ingredients
- 1 bunch of asparagus spears
- 1 tablespoon grated parmesan
- 1 teaspoon extra virgin olive oil
- 2 eggs
- 1 teaspoon lemon juice
- salt and pepper to taste
For the Hollandaise Sauce
- 2 egg yolks
- 110 g butter
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
- Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
- Remove from the oven, and sprinkle grated parmesan over.
- Drizzle some lemon juice over it too for extra fresh taste.
- To poach the eggs, bring a pan of salted 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.
- To make the hollandaise sauce, melt the butter in a pan set over a low heat.
- Add the egg yolks to the blender together with the lemon juice, salt and pepper.
- Blend well until the egg yolks double their volume and become a pale yellow.
- Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
- To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.
Video
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.
- 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.
- It is important for the egg yolks to be at room temperature, otherwise they could split when adding the warm 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.)
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
John Geisheker
Daniela,
Thanks for this recipe. I have made blender Hollandaise for decades. My routine is to slowly bring the egg yolks and lemon juice to way above room temperature, and pre-heat the blender (especially one made of glass) with boiling water. This insures that when the hot butter hits the mixture, it is not cooled off by the cold sauce or blender so much that it makes the eggs dangerously undercooked. The pre-heating of blender and ingredients makes a sauce that is safely cooked and still thick. --Capt John Geisheker, USCG (ret) Seattle
Sheeba
Hi Daniela, I love asparagus too. A simple, yet yummy n healthy meal! Thanks for sharing.
Daniela Anderson
Thank you, Sheeba!