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Hollandaise Sauce Recipe – Perfect for Asparagus

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Okay, before I share my Hollandaise Sauce Recipe with you, let’s talk a minute about Garlic Roasted Asparagus. If you’re an asparagus fan, I think that once you try this Hollandaise Sauce Recipe you’ll agree that it is the perfect pairing for asparagus – garlic roasted or not!

Also, I want to share my inspiration for this recipe. You might be thinking that my husband (who happens to LOVE asparagus and hollandaise sauce) was my inspiration. But, that’s only part of the story for this recipe.

You see, a couple of months years ago, Ashlyn from Belle of the Kitchen shared her Garlic Parmesan Roasted Asparagus recipe. The asparagus looked and sounded amazing ! There was only one problem, I don’t particularly care for asparagus. My husband (Lenny), on the other hand loves asparagus. Only he prefers his asparagus covered in hollandaise sauce.

hollandaise sauce in a jar
garlic roasted asparagus

So, I decided to give Ashlyn’s recipe for garlic roasted asparagus a try, then combine it with my Hollandaise Sauce recipe. You’ll have to read on to find out about the results!

Garlic Roasted Asparagus with Hollandaise Sauce

I had no idea that the roasted asparagus would be such an easy dish to make. Seriously. Easy. Simple. And super quick. The longest part was waiting for the oven to heat up.

Step One: Prepare the Garlic Roasted Asparagus

First thing I did, was to preheat my oven to 425 degrees and then line my cookie sheet with aluminum foil.  Then I trimmed off a few inches off the woody end of the asparagus and ran them under cold water.

What do you get when you combine perfectly roasted asparagus with perfectly creamy Hollandaise Sauce? The perfect compliment to any dinner!

Next, I spread the asparagus out onto my foil lined pan and I drizzled olive oil all over the asparagus. Then I chopped up three cloves of garlic and tossed that into the asparagus and sprinkled a little sea salt and fresh ground pepper over the asparagus. Ashyln’s recipe called for Parmesan cheese, but I completely forgot to include the Parmesan. Whoops! I baked or roasted the asparagus for exactly 8 minutes at 425 degrees.

Step Two: Prepare the Hollandaise Sauce

While the Garlic Parmesan (minus the Parmesan) Roasted Asparagus was in the oven, I prepared my Hollandaise Sauce recipe.

Hollandaise sauce can be a little tricky, but the key is to not cook the egg yolks.

I simply put a couple of inches of water in my 3 quart sauce pot, heated the water to simmer, reduced the heat to medium and placed my aluminum bowl into the sauce pot. You’ll want to be sure the bowl isn’t actually touching the water. If it is, drain some of the water.

What do you get when you combine perfectly roasted asparagus with perfectly creamy Hollandaise Sauce? The perfect compliment to any dinner!

Then you’ll separate four egg yolks from the whites and add them to the bowl along with 2 teaspoons lemon juice, 1/8 teaspoon hot sauce and 4 teaspoons water. Whisk until pale yellow in color. Season with salt and freshly ground black pepper. Remove the bowl from the pan and add 2 sticks of melted butter 1 tablespoon at a time to the egg mixture. You’ll want to whisk the eggs vigorously after the addition of each tablespoon of melted butter. Then keep whisking until all the butter is incorporated. Then you’ll want to just keep the sauce warm until you’re ready to serve it.

Two Recipes Combined for One Amazing Side Dish!

This Garlic Roasted Asparagus with Hollandaise Sauce is the perfectly yummy side for just about any dish: rosemary roasted chicken, halibut or Grilled Pork Tenderloin. I’ve got just one word for you. Amazing! Delicious and amazing. Okay, two words.

Where to Find the Garlic Roasted Asparagus Recipe

Be sure to visit Ashlyn’s blog for her Garlic Parmesan Roasted Asparagus recipe. Like I said, it’s super easy and absolutely delicious! I never knew asparagus could actually taste so good.  And to take the recipe up a notch (your hubby and your taste buds will thank you), prepare my Hollandaise Sauce recipe.

So, do you like asparagus? I just knew I didn’t like asparagus. From what I remember trying it before, it just had a strong, somewhat bitter taste and sometimes woody. Not this Garlic {Parmesan} Roasted Asparagus! It tastes amazing! The roasting, the garlic, the olive oil, the sea salt…. amazing! I’m just shocked that I liked this dish so much and I’m sure it would have tasted even better if I had actually remembered to add the Parmesan cheese. 🙂

And now for my Hollandaise Sauce Recipe

What do you get when you combine perfectly roasted asparagus with perfectly creamy Hollandaise Sauce? Perfect Garlic Roasted Asparagus with Hollandaise Sauce!

Hollandaise Sauce

Cook Time: 7 minutes
Total Time: 7 minutes

Hollandaise sauce is easier to make that you might imagine. It's also the perfect sauce, for rich vegetables like asparagus or Eggs Benedict


  • 4 large egg yolks
  • 2 tsp lemon juice
  • ⅛ tsp hot sauce
  • 4 tsp water
  • Salt
  • Freshly ground black pepper
  • ½ lb 2 sticks unsalted butter, melted


  1. In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color.
  2. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated.
  3. Keep warm until ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 52gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 354mgSodium: 226mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

So, what are you waiting for? Hop on over to Belle of the Kitchen for the Garlic Parmesan Roasted Asparagus recipe and be sure to give this Garlic {Parmesan} Roasted Asparagus with Hollandaise Sauce a try. You won’t be sorry! And, maybe like me, you’ll wonder why you ever thought you didn’t like asparagus.

More Recipe Ideas

If you like this sauce recipe, you might also like these recipes from The Birch Cottage:

Til next time…

Pam Baker from The Birch Cottage

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