Breakfast for dinner is one of the best dinners a person can have. I made Ina Garten’s roasted asparagus and prosciutto with homemade Hollandaise sauce for dinner this week. Good ole’ eggs, meat, and veggies!
1 lb. fresh asparagus
6 large slices of prosciutto (or bacon!)
1 ½ tablespoons butter (unsalted)
3 large eggs
Ina’s Easy Hollandaise Sauce (recipe below)
Ina’s Hollandaise Sauce:
2 large egg yolks (at room temperature)
1 ½ tablespoons lemon juice
¾ teaspoon kosher salt
¼ teaspoon black pepper
6 tablespoons butter (unsalted)
a pinch of cayenne pepper
Let me just start by saying that this is a delicious recipe—and that it might be one of my favorites so far. Now that I got THAT off of my chest, I’ll tell you how to make it.
To begin, I preheated the oven to 400 degrees. I also put a sauté pan on the stove at medium heat.
I snapped the “woody end” off of the stalk of the asparagus and spread them out in a single layer on a sheet pan. Before placing them in the oven, I drizzled the asparagus with olive oil and dusted them with a pinch of salt and pepper.
Next, I prepped the bacon (I decided to use bacon since it was already in my freezer). I placed the thawed strips onto a baking sheet and placed them in the oven with the asparagus. I roasted the asparagus for 10 minutes. For the bacon, follow the baking instructions (mine was done in 10 minutes—perfect timing with the asparagus!) If you are using prosciutto, bake for 5 minutes.