Roasted Asparagus and Tomato with Lemon Garlic Hollandaise
This roasted asparagus and tomato with lemon garlic hollandaise is a truly simple & elegant dish. Crisp asparagus. Juicy tomatoes. Creamy hollandaise. Yum!
Servings: 4 people
Calories: 304kcal
Equipment
Ingredients
Roasted Asparagus and Tomato
- 1 small bunch asparagus trimmed
- 1/2 cup grape tomatoes halved
- 1 tablespoon olive oil
- salt to taste
Lemon Garlic Hollandaise
- 3 large egg yolks
- 1/4 teaspoon salt
- 1/8 teaspoon Cayenne more or less to taste
- 1 tablespoon freshly squeeze lemon juice
- 1 clove garlic roasted*
- 1 stick (1/2 cup) unsalted butter
Instructions
Roasted Asparagus and Tomato
- Preheat oven to 400 degrees F.
- Wash, trim, and dry the asparagus.
- Wash, dry, and halve the tomatoes.
- Place the asparagus and tomatoes onto a rimmed baking sheet and toss with olive oil and salt.
- Roast for about 15 - 20 minutes, stirring halfway through, or until the asparagus is tender, but still crisp. You may need more time if your asparagus is thicker. Remove from the oven and set aside.
Lemon Garlic Hollandaise
- Melt butter and set aside for a few minutes to cool down slightly.
- Place yolks, salt, cayenne, lemon juice, and roasted garlic* in blender. Blend for 30 seconds at medium-high speed or until fully incorporated.
- Keeping the lid on, but removing the lid's center insert (where the tamper goes), turn the blender back on (on low and slowly turn it up to medium/full speed) and slowly pour in the melted butter. After you've poured all the butter in, blend for another 30 seconds or until a thick sauce has formed. Taste and re-season, if necessary and serve immediately over the roasted asparagus and tomato. You may have extra sauce!
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Notes
*For the roasted garlic: I placed 1 clove of garlic in a small oven safe dish and covered the clove completely with oil. I set this next to the baking sheet when I was roasting the asparagus and tomatoes. It took about the same amount of time, but check halfway through cooking time, just in case! The garlic is done when it's lightly browned. Dump out the oil and just add the clove to the hollandaise.
*Hollandaise adapted from Julia Child's Mastering the Art of French Cooking
Nutrition
Calories: 304kcal | Carbohydrates: 6g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 159mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 10.6mg | Calcium: 43mg | Iron: 2.8mg