Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Roasted Asparagus
Method
Instructions
- 1
Roasting the Asparagus
Preheat the oven to 400°F (200°C). Trim the woody ends of the asparagus and place them on a baking sheet.
- 2
Seasoning
Drizzle the asparagus with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
- 3
Roasting
Roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
- 4
Preparing Béarnaise Sauce
In a saucepan, combine shallots, white wine vinegar, and half of the tarragon. Cook over medium heat until reduced by half. Strain and cool slightly.
- 5
Making the Sauce
In a heatproof bowl, whisk together egg yolks and the vinegar reduction. Place over a pot of simmering water and whisk until thickened.
- 6
Finishing the Sauce
Slowly drizzle in melted butter while whisking constantly until the sauce is thickened. Stir in remaining tarragon, salt, and black pepper to taste.
- 7
Serving
Serve the roasted asparagus drizzled with Béarnaise sauce.