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Grilled Asparagus and Hollandaise Sauce

15

10

Pecan

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

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  • 1 Pound asparagus, ends trimmed

  • 2 Teaspoon red pepper flakes

  • 2 Tablespoon Olive oil

  • Salt

Hollandaise Sauce

  • 4 Egg yolks

  • 1 Tablespoon Fresh lemon juice

  • 1/2 Cup unsalted butter, melted

  • cayenne pepper

  • sea salt

  • 1

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

    375 ˚F

  • 2

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

    • 1 Pound asparagus, ends trimmed

    • 2 Teaspoon red pepper flakes

    • 2 Tablespoon Olive oil

    • To Taste Salt

  • 3

    Place the asparagus directly on the grill grates. Close the lid and cook until desired doneness, 10-15 minutes.
  • 4

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

    • 4 Egg yolks

    • 1 Tablespoon Fresh lemon juice

  • 5

    Place the bowl over a pot with simmering water to make a double boiler. Cook over low heat, making sure the bowl does not touch the water. While whisking, add the melted butter slowly. Whisk until the volume has doubled. Remove the bowl from the heat, and whisk in the cayenne pepper, and salt.

    • 1/2 Cup unsalted butter, melted

    • Pinch cayenne pepper

    • Pinch sea salt

  • 6

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

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