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roasted asparagus with Hollandaise sauce

For me, the asparagus season is one of the most most beautiful, but also the most stressful times of the year. Between mid-April and the end of June, when asparagus is in season in Poland, a day without at least one asparagus meal is a day wasted.

I'm not sure if I would admire asparagus as ardently if it was easily available all year round.

I appreciate its subtle taste and delightful firmness, but it is the fact that it is here today and gone tomorrow that makes me madly in love.

Recipe: Roasted asparagus with Hollandaise sauce

Serves: 2
Method
  • Put roasted asparagus on plates and top with sauce..

Recipe: Roasted asparagus

Ingredients
  • a bunch of green asparagus
  • juice of 1/2 lemon
  • a few thin lemon slices
  • one tsp. of olive oil
Method
  • Break off the tough ends of asparagus.
  • Place them in an oiled baking dish, drizzle with lemon juice, top with lemon slices.
  • Roast at 180 C for about 15 minutes.

Recipe: Hollandaise sauce

Ingredients
  • 4 egg yolks
  • 100 g of butter
  • juice of one lemon
  • a pinch of salt and white pepper
Method
  • Beat the yolks with lemon juice, salt and pepper.
  • Melt butter in a skillet and gradually add to beaten yolks, mixing continuously.