- 1 pound medium asparagus
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 large egg yolk
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch cayenne pepper
- 4 tablespoons unsalted butter (1/2 stick) melted
- 1/2 teaspoon kosher salt
Preheat oven to 450 degrees.
Wash and snap the ends off the asparagus asparagus. Spread the spears in a single layeron a baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, Turn asparagus after 5 minutes.
Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. With the blender running, slowly add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately.
Spread the roasted asparagus on a serving platter. Drizzle sauce over the asparagus. Season with fresh ground pepper