Garlic Asparagus + EASY Immersion Blender Hollandaise

One of my all time favorite side dishes, this Garlic Asparagus with Immersion Blender Hollandaise
sauce, is so easy to prepare and it’s full of flavor. The asparagus is perfectly roasted
and the hollandaise sauce is the perfect consistency with the perfect amount of tanginess.

Back home, mom used to make roasted asparagus all the time (or when in season:), but we never made hollandaise sauce. Not sure why. I first started making it once I got married and moved out. I seriously fell in love with it. It’s perfect.

Since in Germany a lot of the food is seasonal, when asparagus appears in the stores, you know spring is here. So this roasted garlic asparagus side dish is my celebration of spring. Enjoy!

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Ingredients for Garlic Asparagus

Asparagus – use Green or white asparagus. Both work in this recipe

Garlic cloves – airs perfectly with asparagus

Olive oil – brings the seasonings together and helps everything stick together

Salt & Pepper – simple seasonings for Asparagus

Ingredients for Immersion Blender Hollandaise Sauce

Egg Yolks, Butter, Lemon juice – main ingredients for Hollandaise Sauce

Salt – seasoning for the sauce

Chili flakes – optional, can also use freshly ground pepper

Instructions for Roasted Garlic Asparagus

Preheat oven to 400° F (200° C).

Snap the ends of the asparagus stems off and/or use a vegetable peeler to peel off the hard ends of the asparagus.

It always makes me so sad to snap off those ends because it feels like throwing away food. But generally, the ends are hard and are not very edible after they are prepared. So snap them off or use a peeler to remove the tough skin.

Place the asparagus on a baking sheet (I like to line mine with parchment paper for easier clean-up, but it’s not absolutely necessary).

Finely mince garlic and add to the asparagus. Then add olive oil, salt, and pepper.

Thoroughly mix the asparagus stems making sure each stem is covered in oil, garlic, salt and pepper. Evenly spread out the asparagus in one layer on the baking sheet.

Bake the asparagus for 15 minutes or until it is soft when pierced with a fork. Note that thinner asparagus stems would need less time. Start checking at around 10-11 minutes for doneness.

Serve hot.

How to Prepare Immersion Blender Hollandaise Sauce

This version of the hollandaise sauce is one of the easiest ever to make. Just use an immersion blender to bring the sauce together. I don’t remember anymore where I got the idea originally since it was years ago, but it seems it is now a widespread method of making perfect hollandaise sauce.

Start of by melting the butter. I use a heat-proof steel cup or milk frothing pitcher and melt my butter on the stove. You can also use the microwave for this step.

Add egg yolks to a jar. Then add freshly-squeezed lemon juice to the jar. I love using my little lemon juicer for this as it’s easy to use and has the measurements marked on the juicer. It’s perfect for when you need small amounts of lemon juice (which is like always, right?)

Add salt, and chili flakes (if using). Using the immersion blender, blend the ingredients in the jar. Slowly pour the melted butter into the jar while blending the ingredients.

If it’s not possible to pour and blend at the same time, just add the melted butter a little bit at a time and blend together before adding more. The whole process takes about a minute.

Adjust the seasonings to taste (if needed). Blend once again, and you’re done.

To keep the sauce warm, just place it in a bowl with hot water. Stir once in a while.

A note about jars: I just used a normal jar with a wide enough opening for my immersion blender to fit into. It doesn’t even have to be a very tall jar. Thanks to the immersion blender, the contents don’t spray that much.

How to Store Leftover Hollandaise

If you have any leftover Hollandaise sauce, just cover the jar with a lid and store in the fridge for 2-3 days. The leftover sauce can be served over eggs. It goes especially well with poached eggs.

To re-heat the sauce, place in a bowl with hot water and stir once in a while. Add more hot water to the bowl if needed. After a few minutes, the sauce becomes silky and creamy as if it was just freshly made.

What to Serve with Garlic Asparagus

Definitely serve Hollandaise Sauce with this roasted Garlic Asparagus. Additional lemon slices on the side are also great for those who would like a bit more tanginess on their asparagus.

Make this a complete meal by adding a grilled meat, like my Grilled Chicken Thighs with best Marinade and/or a potato dish like these Butter Potatoes with Parsley or these Creamy Whipped Mashed Potatoes.

Lastly, if you make this Garlic Asparagus with Immersion Blender Hollandaise, please take a moment to comment below and leave a rating. It’s such a help for others who might want to try the recipe.

And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!