Asparagus with Easy Hollandaise Sauce and Crispy Onions
By Judy Kim
Yields:
6
Prep Time:
20 mins
Total Time:
30 mins
Jump to recipeYou won't believe how simple it is to make this hollandaise—no whisking required!
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Ingredients
- 1 1/2 lb. medium asparagus, washed and trimmed
- Extra-virgin olive oil, for drizzling
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- 1/2 onion, sliced thinly on a mandolin
- 1/2 cup cornstarch
- 2 large egg yolks
- 1/2 tsp. Dijon mustard
- Juice of 1 lemon, plus 1 tsp. lemon zest
- 1/8 tsp. cayenne pepper
- 1/2 cup butter, melted
- 2 tsp. Freshly Chopped Parsley
Directions
- Step 1Preheat oven to 425°. Line half sheet pan with parchment paper and spread asparagus in a single layer on the parchment. Drizzle with olive oil and season with salt and pepper.
- Step 2In a medium pot filled with 3 inches of oil, heat to 365°. Meanwhile, line a plate with paper towels. Rinse onions in a bowl of cold water and pat dry to remove moisture, then add cornstarch to a mixing bowl and dredge onions. When oil has reached 365°, shake off excess cornstarch and add onions to hot oil in batches. Use a slotted spoon to carefully lower onions into oil; fry until golden brown, then remove from oil and drain on paper towels. Repeat process for second batch and season immediately with salt.
- Step 3After preheating oven, roast asparagus until fork tender, 13 to 15 minutes.
- Step 4In a blender, add egg yolks, mustard, lemon juice and zest, salt, and cayenne. Pulse a few times to combine and run blender until mixture is frothy. While blender is running, pour hot butter in a slow steady stream. (Sauce should be thick. If needed, add a splash of water to thin it out.) Serve sauce immediately or place in a glass or metal bowl wrapped in plastic. Place bowl securely on top of another bowl filled with warm water.
- Step 5Pour hollandaise sauce over asparagus and garnish with crispy onions and parsley.
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