Oven Roasted Asparagus with Mascarpone Hollandaise

By • May 7, 2011 • 4 Comments

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Author Notes: Asparagus and Hollandaise is a match made in heaven. I always made my Hollandaise with butter and egg and lemon but decided one day to try a variation on the tried and true. Instead of the butter I added mascarpone and discovered it is a wonderful way to switch it up a bit. The mascarpone is thick and creamy and there is no danger of it breaking like butter. Its kind of a lazy mans (or woman's) hollandaise. Its wonderful on cold or hot asparagus or other vegetables. — sdebrangosdebrango

Food52 Review: A classic with a twist. Simple roasted asparagus served with a surprisingly easy to make mascarpone hollandaise. The hollandaise whipped up super fast in the blender and had a great lemony flavor. You could almost pass it off as a classic hollandaise! - jvcooksjvcooks

Serves 6

  • 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
  1. Preheat your oven to 400. Line a baking sheet with parchment paper.
  2. Wash and prepare your asparagus, breaking off the ends to remove the woody part. Pat dry with paper towel. Lay your asparagus on the baking sheet not overlapping single file. Drizzle with olive oil and add your salt and pepper. Roll to make sure the olive oil, salt and pepper are covering your asparagus. Bake in your preheated oven for 10 minutes or until asparagus is tender but not mushy.
  3. To make the Hollandaise, add two egg yolks to your blender, add the lemon juice and give it a whirl. Add the mascarpone, salt pepper and lemon zest and blend until incorporated. It will be thick but should be of pourable consistency. You can adjust the seasoning to your taste.
  4. Pour the sauce over the warm asparagus and serve.
  5. I make the Mascarpone Hollandaise the day before I am going to be serving it as it sits in the refrigerator it becomes more intensely lemony.
Jump to Comments (4)

Tags: asparagus, can be made ahead, dinner party, Side Dishes

Comments (4) Questions (1)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I serve it cold as a dip. When you put it on warm veggies it gently heats it. I had some leftover which kept just beautifully in the fridge. No need to warm it, its great cold or gently warmed on the veggies. It doesn't separate and holds so nicely. Thank you.

Lorigoldsby

over 3 years ago lorigoldsby

I love the idea that you can make the hollandaise a day ahead...do u then rewarm it or serve cold, as a dip?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wonderful change-up.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, its so easy to make.