Ingredients
- 1 pound asparagus
- 1 tablespoon grass-fed ghee or butter, melted
- salt & pepper to taste
- 3 egg yolks
- Juice of half a lemon, or more to taste
- cayenne pepper to taste
- ½ cup grass-fed ghee or butter, heated
Instructions
- Preheat oven to 425 degrees.
- Toss asparagus with 1 tablespoon ghee, salt and pepper and roast until it starts to caramelize but is still crisp, about 10 minutes.
- Add egg yolks, lemon juice, and cayenne pepper to blender and blend a few seconds until combined. With blender running, pour hot ghee or butter into blender in a slow steam until combined. Taste and add more lemon juice, cayenne pepper and salt if needed. Thin with a little warm water if desired.
- Drizzle Hollandaise sauce over asparagus and serve remaining sauce on the side.