Oven Roasted Asparagus with Mascarpone Hollandaise
This recipe presents a refined side dish featuring tender, oven-roasted asparagus. It's elevated with a creamy and tangy mascarpone hollandaise sauce, brightened with fresh lemon juice and zest. It's a simple yet elegant way to enjoy a classic spring vegetable.
Equipment
- 1 Baking Sheet For roasting asparagus evenly
- 1 Whisk Essential for emulsifying the hollandaise sauce
- 2 Mixing Bowls One for tossing asparagus, one for hollandaise ingredients
- 1 Small Saucepan For setting up a double boiler to gently cook the hollandaise
- 1 Microplane or Zester For finely zesting the lemon
Ingredients
Main
- 2 bunches Asparagus If a large bunch just use 1
- 2 tablespoons Olive Oil
- Kosher Salt
- black pepper
- 4 ounces Mascarpone
- 2 egg yolks
- 1 lemon juiced and zested
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the asparagus and snap off the tough, woody ends. Pat them dry with a clean towel.
- In a large bowl, toss the asparagus with 2 tablespoons of olive oil, a generous pinch of kosher salt, and black pepper until evenly coated.
- Spread the seasoned asparagus in a single layer on a baking sheet, ensuring not to overcrowd it.
- Roast in the preheated oven for 10-15 minutes, or until tender-crisp and slightly browned.
- While the asparagus roasts, prepare the mascarpone hollandaise: set a heatproof bowl over a small saucepan of simmering water, ensuring the bowl does not touch the water.
- In the heatproof bowl, whisk together the egg yolks, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Gradually add the mascarpone to the egg yolk mixture, whisking continuously until the sauce is smooth, thickened, and creamy.
- Remove the bowl from the heat and stir in the lemon zest.
- Serve the oven-roasted asparagus immediately, topped generously with the warm mascarpone hollandaise sauce.
Notes
1. For the asparagus, ensure it's not overcrowded on the baking sheet; use two if necessary to allow for proper roasting and browning. A light drizzle of olive oil and a good seasoning of kosher salt and fresh black pepper will bring out its natural flavors. The roasting time will vary slightly depending on the thickness of the asparagus spears.2. When making the mascarpone hollandaise, the key is gentle, consistent heat. Use a double boiler to prevent scrambling the egg yolks. Whisk constantly as you gradually incorporate the mascarpone. The sauce should be smooth, thick, and pourable. Add lemon zest at the very end to preserve its bright aroma.