Serves 8
20 min
Roasted Asparagus with Cajun Hollandaise
Recipe GLPR36ec98fecf232e
Fresh asparagus spears roasted until tender with olive oil and Cajun seasoning, topped with a silky, spiced hollandaise sauce infused with lemon and a touch of heat. A elegant vegetarian side dish that doubles as a light main course.
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Ingredients
3 bunches asparagus (about 3 pounds), woody ends trimmed
1/4 cup olive oil
1/2 teaspoon Cajun seasoning
2 sticks salted butter
4 large egg yolks
1 Juice of 1 lemon
1 teaspoon Cajun seasoning, plus more for garnish
1/2 teaspoon black pepper
1/4 teaspoon hot sauce
Directions
Preheat your oven to 400°F. Pat the trimmed asparagus spears dry with paper towels and arrange them in a single layer on a baking sheet.
Drizzle the asparagus with olive oil and sprinkle with 1/2 teaspoon Cajun seasoning. Toss gently to coat evenly.
Roast the asparagus in the preheated oven for 8–10 minutes, until the spears are tender and lightly browned at the tips.
While the asparagus roasts, melt the butter in a small saucepan over low heat.
Create a double boiler by placing a heat-safe bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk constantly until they reach 160°F on a food thermometer (about 3–4 minutes), stirring to cook them safely.
Slowly drizzle the warm melted butter into the egg yolks while whisking continuously. Add the lemon juice, 1 teaspoon Cajun seasoning, black pepper, and hot sauce. Whisk until the sauce is smooth and silky.
Transfer the roasted asparagus to a serving platter. Pour the warm Cajun hollandaise sauce over the asparagus spears and garnish with additional Cajun seasoning as desired.
Serve immediately while the asparagus and sauce are still warm.
