Asparagus with hollandaise is great, but it is better without it. High roasting is the way to go.
All you need is 3 ingredients:
a bunch of asparagus
some sea salt
extra-virgin olive oil
optional: thin sliced prosciutto
Preheat your oven to 425°F.
Meanwhile prepare the asparagus but holding it horizontally and snapping the woody end off. It knows where to snap so this is a more reliable method than just trimming the ends with a knife. I sometimes even make this in the toaster oven if my oven is either full or I don’t want to heat it just for this. I use the baking dish from my toaster as well, it is the perfect size.
Grease the bottom of the pan, don’t be too stingy, then lay the asparagus in a single layer. Roll them little buggers around so they have a thin coating of oil. If there is not enough oil drizzle a little over the top. Sprinkle with coarse sea salt and cook for about 10 min ’til slightly wrinkled and the tips are looking crunchy.
As the picture reveals, I also made some wrapped in a piece of prosciutto. The fundamentals are exactly the same, just wrap a nice piece of the Italian bacon around the stalk and cook the same. Be careful with the salt here, the prosciutto is very salty.
