Oven-Roasted Asparagus with Potatoes and Hollandaise Sauce
Easy, Delicious, Gluten-Free
Crispy oven-baked potatoes paired with tender green asparagus and topped with creamy homemade hollandaise sauce – an easy gluten-free spring recipe that everyone will love. Asparagus – to me, it’s the very essence of spring and simple culinary joy.
And sometimes, the simplest dishes are truly the best. This easy asparagus variation is proof: effortless, delicious, and so satisfying that you won’t miss a thing.
Did you know?
Asparagus is also known as vegetable asparagus or common asparagus (Asparagus officinalis). It belongs to the Asparagus genus (botanical name Asparagus) within the Asparagus family (Asparagaceae). The name itself traces back through Medieval Latin (sparagus) and Latin (asparagus) to Ancient Greek (aspáragos).
Wondering about the difference between white and green asparagus? It’s all about how they grow: White asparagus is cultivated underground to keep it pale, while green asparagus grows above ground and develops chlorophyll from sunlight.
Which is healthier?
According to the Consumer Advice Center, green asparagus contains more Vitamin C and provitamin A compared to white asparagus. Both types are about 93% water and rich in potassium, folic acid, B vitamins, and powerful plant compounds.
And when is asparagus season?
Typically, the asparagus season begins around mid-April and ends on June 24th – offering the freshest, most delicious spears of the year!
Now, let’s dive into this wonderfully simple dish: oven-roasted asparagus and potatoes with luscious homemade hollandaise sauce – simply irresistible.
Preparation time: 50 minutes
INGREDIENTS
For asparagus and potatoes:
- 800 g potatoes
- salt
- pepper
- 4 tbsp olive oil
- 1 kg green asparagus
- some parmesan
For the hollandaise sauce:
- 250 g butter
- 3 egg yolks
- 3 tbsp water
- 1 tbsp freshly squeezed lemon juice
- salt, white pepper, cayenne pepper
PREPARATION
- Preheat the oven to 220 °C (428 °F).
- Cut the potatoes into pieces and spread them on a baking sheet. Season with salt and pepper and drizzle with 4 tablespoons of olive oil.
- Bake in the middle of the oven for about 20 minutes, turning once halfway through.
- Meanwhile, wash the asparagus, trim off the woody ends, and cut the spears into pieces.
- After 20 minutes, add the asparagus to the potatoes and roast everything together for another 10 minutes, until the potatoes are crispy and golden and the asparagus is tender.
- For the hollandaise sauce, melt the butter (do not overheat).
- Place the egg yolks, water, lemon juice, and a pinch of salt in a round bowl over a hot water bath (water should not exceed 80 °C / 176 °F).
- Whisk until the mixture becomes creamy and roughly doubles in volume.
- Remove from the water bath and slowly incorporate the melted butter, starting with teaspoons, then moving to tablespoons.
- Season with salt, white pepper, and cayenne pepper.
- Plate the potatoes and asparagus, sprinkle with freshly grated Parmesan, and serve with the homemade hollandaise.
