Roasted Asparagus with Bearnaise Sauce is a side dish served with fish, seafood or meat. Asparagus is often roasted, boiled or steamed.
I googled Asparagus and pulled up Wikipedia. To my surprise, asparagus’s composition is 93% water. I would have never guess that because of it’s texture. Aside from being good, it is rich in vitamins, low in calories and very low in sodium. When I watch my diet, asparagus is one of the vegetables I usually buy. Now, with these information I’m liking it more.
Asparagus is so easy to prepare. Remove the woody part, cut it into pieces or cook the whole spear. At times, I eat asparagus by itself, no need for meat or anything else to go with it. Season it with garlic salt and pepper, tossed in the pan with olive oil and in a few minutes you have one healthy delicious meal.
I just realized my asparagus plant never came back this year. It is growing in my backyard for the last 3 years. Unfortunately, gophers are destroying my backyard. Hmm....
Lately, I see more thinner asparagus sold in the grocery store than the thick meaty asparagus. It is best to cover it with foil when roasting, then 2 minutes before taking it out of the oven remove the foil. Exposing thin asparagus in direct heat can easily dry it.
I made ribeye roast paired with Bearnaise sauce and I have some leftover sauce. Guess what, drizzle some bearnaise sauce over asparagus and it is delicious.
How to Roast Thin Asparagus
- Remove the woody ends from asparagus about 1 ½ inches.
2. Lay asparagus on a baking sheet and lightly brush with olive oil.
3. Season with salt and pepper. I would also add garlic powder if not using any sauce.
4. For thin asparagus, I would cover it with foil for the 1st 8 minutes while baking. It can dry easily on direct heat. Then uncover for the remaining 2 minutes.
5. Bake at 300 degrees F.
Roasted Asparagus with Bearnaise Sauce Recipe
Click the link for Homemade Bearnaise Sauce recipe.
Roasted Asparagus with Bearnaise Sauce
- 1 pound asparagus
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 cup Bearnaise sauce store-bought or homemade
- Preheat oven to 300 degrees F.
- Trim the woody ends from the asparagus about an inch and half.
- In a baking sheet or tray, spread asparagus. Lightly coat asparagus with olive oil and season with salt and pepper. I also add garlic powder if I'm not using any sauce.
- Bake for 10 minutes. Cover asparagus with foil for the 1st 8 minutes, then remove foil for the remaining 2 minutes to lightly brown asparagus.
- Transfer to a serving plate, pour bearnaise sauce or serve it on the side. Enjoy!
- I used thin asparagus. For thicker variety, bake for 15 minutes covered.
- If you are not pressed for time, nothing beats a Homemade Bearnaise sauce.