Grilled Asparagus and Hollandaise Sauce

Steps

• 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  In a large bowl, toss the asparagus with olive oil, red pepper flakes, salt, and black pepper.

  Ingredients

  • 1 Pound asparagus, ends trimmed

  • 2 Teaspoon red pepper flakes

  • 2 Tablespoon Olive oil

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• 3

  Place the asparagus directly on the grill grates. Close the lid and cook until tender, 10-15 minutes.

  375 ˚F / 191 ˚C

• 4

  Make the hollandaise sauce: Fill a small pot with about 1 inch of water and bring to a simmer over medium heat.

• 5

  In a heat-safe bowl that fits over the pot, whisk the egg yolks. Add the lemon juice and whisk until creamy.

  Ingredients

  • 4 Large Egg yolks

  • 1 Tablespoon Fresh lemon juice

• 6

  Place the bowl over the pot with the simmering water to make a double boiler, making sure the bottom of the bowl does not touch the water. Reduce the heat to low. While whisking constantly, slowly pour in the melted butter, then continue whisking until the volume has doubled. Remove the bowl from the heat and whisk in the cayenne pepper and salt.

  Ingredients

  • 1/2 Cup (1 stick) unsalted butter, melted

  • Pinch cayenne pepper

  • Pinch kosher salt

• 7

  Remove the asparagus from the grill and transfer to a serving plater. Pour the hollandaise sauce over the asparagus and serve. Enjoy!