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Grilled Asparagus and Hollandaise Sauce

Grilled Asparagus and Hollandaise Sauce

By Traeger Kitchen

This staple veggie side just got even better. Pair your Easter spread with wood-fired roasted asparagus and pour on some smokin' flavor with a homemade hollandaise.

Prep Time

15 Min

Cook Time

10 Min

Pellets

Pecan

Ingredients

This recipe serves:

4

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Units of Measurement:
main
1 Pound asparagus, ends trimmed
2 Teaspoon red pepper flakes
2 Tablespoon Olive oil
To Taste kosher salt
To Taste freshly ground black pepper
Hollandaise Sauce
4 Large Egg yolks
1 Tablespoon Fresh lemon juice
1/2 Cup (1 stick) unsalted butter, melted
Pinch cayenne pepper
Pinch kosher salt

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

    00:15

  • 2

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

    00:15

  • 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.

  • 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.

  • 7

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

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