Baked Asparagus with Herbed Hollandaise
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At a glance
Main Course

1 lb asparagus
2 egg yolks
1 Tbsp fresh lemon juice
1/3 cup Olivado Avocado Oil
Pinch salt and cayenne
2 Tbsp warm water
1 tsp butter or margarine
1 Tbsp fresh chopped herbs (thyme and chives are nice)


Wash asparagus and bake in a 350° oven for 15 minutes.

While it is baking; whisk egg yolks and lemon juice in a stainless steel bowl until they are thick and doubled in volume. Place over a saucepan with gently simmering water. (Do not allow water to come into contact with the steel bowl or your eggs will scramble.) Continue to whisk the eggs while slowly drizzling in the oil. Continue to whisk until the hollandaise is doubled in volume, when it becomes more thick than smooth add two Tbsps of warm water, or more is necessary. Remove from heat and add salt, cayenne, butter and herbs.

Place asparagus on a platter or plate and drizzle with the herbed hollandaise.