Roasted Asparagus and Trout Hollandaise
Prep time
Cook time
Total time
Serves: 3-4
  • 2 lbs trout fillets
  • 1 lb asparagus
  • 1 TB olive oil
  • sea salt
  • black pepper
  • paprika
  • crushed red pepper
  • 2 sticks unsalted butter, melted
  • 3 egg yolks
  • juice of ½ lemon
  • ¼ tsp salt
  • cayenne pepper
  1. Preheat oven to 350
  2. Line a baking sheet with foil and arrange asparagus in a single layer
  3. Drizzle with olive oil and season lightly with sea salt and black pepper
  4. Place a baking rack over the asparagus and arrange trout in a single layer
  5. Season lightly with paprika, sea salt, and black pepper
  6. Add a sprinkle of crushed red pepper, if desired
  7. Place in the oven and cook 20 minutes
  8. Meanwhile- Add egg yolks to blender and blend on low until combined
  9. While blending, slowly pour in melted butter in a steady stream
  10. Squeeze in lemon, add salt, and a sprinkle of cayenne pepper
  11. Serve over trout and asparagus
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