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.
Meanwhile, I added 1 ½ tablespoons butter to the sauté pan. When the butter stopped bubbling, I added the cracked eggs. Ina says not to flip them over—and cook until the whites are done and the yolks are runny—but I am very OCD about eggs. (This one time I got salmonella from eggs… long story.) Needless to say, I flipped mine over and made sure they were good and done.
For the Hollandaise sauce, I placed the egg yolks, lemon juice, salt, cayenne pepper, and pepper in a saucepan and whisked together over low heat. (Hat-tip to Hannah Sternberg for showing me how to separate the white from the yolk without using a yolk separator tool.) Then, I slowly added the butter in tablespoons, whisking continuously.
Ina has a different (possibly easier) method for Hollandaise sauce: place the egg yolks, lemon juice, pepper, salt, and cayenne pepper in a blender and blend on low for 15 seconds. Meanwhile, melt the butter in a small saucepan until it is “sizzling hot” (says Ina). While blending on low, slowly add the butter to the mixture in the blender. Blend for an additional 30 seconds. Serve.
I assembled my dish by placing the bacon on the asparagus and drizzling the hollandaise sauce over the top. I topped off the meat and veggies with the egg and added salt and pepper to taste. I also added a pinch of cayenne for an extra kick.
This is a great meal when you want something hearty but “no fuss.” I know I’ll be making this recipe again soon.