Thyme adds a subtle flavor to the asparagus, making it a quick and tasty side dish. This dish is best when served fresh, so make the dressing earlier and get the asparagus ready. Then all you have to do is broil it close to serving time.
- Hollandaise Dressing
- 4 Tbsp light mayonnaise -
- 1 Tbsp mustard -
- 2 tsp fresh lemon juice -
- 1 tsp fresh lemon zest -
- 1 tsp dried thyme (or 1 Tbsp fresh thyme leaves, finely chopped) -
- Chopped fresh chives to garnish -
- 1 lb asparagus -
- 1 to 2 Tbsp extra-virgin olive oil -
- Kosher salt -
- Freshly ground black pepper -
- 3 sprigs fresh thyme -
1. To make the Hollandaise Dressing, mix together all ingredients in a bowl, cover and refrigerate until just before serving time.
2. Cut off both the top and bottom of each asparagus spear. Remove the small triangles at the top of each stalk with either a sharp knife or vegetable peeler to free the asparagus from any bugs that could potentially be hiding under them. Wash thoroughly and pat dry.
3. Arrange asparagus in a single layer on a greased baking pan and brush with oil. Sprinkle generously with kosher salt and freshly ground black pepper. Place thyme sprigs on top of asparagus.
4. Right before serving, preheat oven to broil. Broil asparagus about 4 inches away from heating element until tender and slightly browned, 8 to 10 minutes, shaking pan at half time to turn the spears.
5. Cool slightly, top with Hollandaise and serve.
NOTE: The easiest way to clean asparagus is to simply peel it. With a light hand, remove only a thin layer of skin. This will create a tender texture and help the asparagus cook more evenly.