Pioneer Woman Cajun Roasted Asparagus with Hollandaise Sauce

Pioneer Woman Cajun roasted asparagus with hollandaise sauce is an easy side dish made with tender asparagus, buttery blender hollandaise and Cajun seasoning, ready in 20 minutes. This quick spring side dish fits Easter, Mother's Day and Sunday brunch, and it also dresses up a simple weeknight dinner.

Pour the hot butter into the blender in a slow, thin stream while the motor runs, because that is what turns the yolks into a thick, glossy sauce. Dump it in all at once and the sauce turns thin and greasy instead of creamy.

Blending the hollandaise takes about two minutes and skips the nervous whisking over a double boiler. A hot 450°F oven also gives the spears crisp edges, and Cajun seasoning in both the oil and the sauce adds a gentle kick.

Pioneer Woman Cajun Roasted Asparagus with Hollandaise Sauce

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Course: Side DishCuisine: American, CajunDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

437

kcal

Asparagus roasts at high heat until tender with lightly crisp edges, then gets a warm, silky blender hollandaise poured over the top. A little Cajun seasoning in the sauce and on the spears gives each bite a slow, mild heat.

Ingredients

• 3 bunches asparagus (about 3 pounds), ends trimmed
  

• 1/4 c. olive oil
  

• 1/2 tsp. Cajun seasoning
  

• 2 sticks salted butter
  

• 4 large egg yolks
  

• Juice of 1 lemon
  

• 1 tsp. Cajun seasoning, plus more for garnish
  

• 1/2 tsp. black pepper
  

• 1/4 tsp. hot sauce
  

Directions

• Preheat and season: Preheat the oven to 450°F, then divide 3 bunches of trimmed asparagus between 2 baking sheets. Drizzle with 1/4 cup olive oil and sprinkle with 1/2 teaspoon Cajun seasoning, then toss to coat.
• Roast the asparagus: Roast for 8 to 10 minutes, until the spears are tender and just starting to color. Then move them to a platter.
• Melt the butter: Melt 2 sticks of salted butter in a small saucepan until it is sizzling hot. The heat is what cooks the yolks and thickens the sauce in the next step.
• Start the hollandaise: Add 4 large egg yolks and the juice of 1 lemon to the blender. Turn the blender on, then slowly drizzle in the hot butter so the sauce thickens right away.
• Season the sauce: Add 1 teaspoon Cajun seasoning, 1/2 teaspoon black pepper and 1/4 teaspoon hot sauce to the blender. Blend again until everything is combined, and if the sauce is too thick, add a few teaspoons of warm water until it pours easily.
• Sauce and serve: Drizzle the hollandaise over the asparagus on the platter. Finish with a little more Cajun seasoning on top and serve right away.

Tools for this recipe

• Nordic Ware half sheet pan, Vitamix E310 blender, Cuisinart MultiClad Pro 3-quart saucepan, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use thin or thick asparagus for this recipe?

Either works, but the timing changes a little. Thin spears can be done in about 6 minutes, while very thick ones may need a few minutes past 10. Pull them when they are tender and just starting to color.

How do I fix hollandaise that is too thick or too thin?

If it is too thick, blend in warm water a few teaspoons at a time until it pours easily. If it comes out thin, the butter probably went in too fast or wasn't hot enough. Then melt a little more butter and drizzle it in slowly while the blender runs.

Can I make this less spicy?

Yes. Leave out the hot sauce and cut the Cajun seasoning in the hollandaise to 1/2 teaspoon. The lemon and butter still give you plenty of flavor, with only a hint of warmth.

Can I use unsalted butter instead of salted?

You can, and many cooks prefer it because it gives you control over the salt. Cajun seasoning usually contains salt too, so taste the sauce before you add anything extra.

What is the most common mistake with blender hollandaise?

Adding the butter too quickly is the biggest one, since the sauce needs a slow stream to emulsify. Using butter that is not hot enough is the other, because the heat is what lightly cooks the yolks.