I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!