ROASTED ASPARAGUS WITH MUSTARD DILL HOLLANDAISE
Serves: 4-6
2 pounds (1 kg), thick asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
1/2 tsp (2.5 ml) salt
1/4 tsp (1 ml) pepper
FOOLPROOF MUSTARD-DILL HOLLANDAISE
3 large egg yolks
2 tbsp (30 ml) lemon juice
Salt
Pinch cayenne pepper, plus extra for seasoning
16 tbsp (240 ml) unsalted butter, melted and still hot (180 F/82 C)
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) minced fresh dill
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 F (260 C). Peel bottom halves of asparagus spears until white flesh is exposed, then toss with oil, salt and pepper in bowl.
2. Transfer asparagus to preheated sheet and spread into single layer. Roast, without moving asparagus, until undersides of spears are browned, tops are bright green, and tip of paring knife inserted at base of largest spear meets little resistance, 8 to 10 minutes.
3. To prepare hollandaise, process egg yolks, lemon juice, 1/4 tsp (1 ml), salt, and cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar as needed. With blender running, slowly add hot butter and process until hollandaise is emulsified, about 2 minutes. Adjust consistency with hot water as needed until sauce slowly drips from a spoon. Add 1 tbsp (15 ml), whole-grain mustard and 1 tbsp (15 ml), minced fresh dill to hollandaise and pulse until combined but not smooth, about 10 pulses. Season with salt and extra cayenne to taste.
4. Transfer asparagus to serving dish and drizzle with hollandaise. Serve.